Almond Apricot Sour Cream Cake

Almond Apricot Sour Cream Cake

1 16 oz can apricot halves save l teaspoon syrup
2 cups Cake flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1/4 teaspoon Salt
4 oz Unsalted butter; room temperature
1 cup Sugar
2 Eggs
1/2 teaspoon Vanilla extract
1/4 teaspoon Almond extract
1 cup Sour cream
1/4 cup Sliced almonds

Grease a 9-inch cake pan or line with parchment
paper. Preheat the oven to 350 degrees.
Drain the apricots and discard the liquid. Making sure
to save a teaspoon of the juice. Cut each half in
half. Set aside

Whisk together the flour, baking powder, baking soda
and salt. Set aside.

In a large mixing bowl, cream together the butter and
sugar, syrup for 3 to 4 minutes, or until the mixture
is light in color and fluffy.

Add the eggs, one at a time, beating until thoroughly
mixed. Scrape down the bowl, add the vanilla and
almond extracts, and mix until combined.

On low speed, add, in order, a third of the flour
mixture, then half of the sour cream, then half the
remaining flour mixture, the remaining sour cream and
the remaining flour, mixing just to combine after each
addition and scraping down the sides of the bowl.

Pour the batter into the prepared pan and level it by
bouncing it on the counter top. Arrange the apricot
quarters in a decorative pattern on top of the batter.
Sprinkle the sliced almonds over any exposed batter.
Bake in the preheated oven for 45 to 50 minutes, or
until a cake tester comes out clean.

Let the cake cool in the pan for 10 minutes. Turn the
cake out onto a plate, remove the parchment paper
liner from the bottom and then flip the cake onto a
cooling rack.