Apricot Jam Cake

Name: Apricot Jam Cake
Total time: 90
Yield: 14
Ingredients: 2 cups all-purpose flour; 0.5 teaspoon baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 1 cup unsalted butter, softened; 2 cups white sugar; 3 large eggs; 1 cup sour cream; 1 (12 ounce) jar apricot preserves

Recipe by Irina from allrecipes.com

Dessert,Cake 2 Hr. 30 Mins.

Ingredients

14 servings

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2 cups all-purpose flour
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0.5 teaspoon baking powder
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0.5 teaspoon baking soda
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0.25 teaspoon salt
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1 cup unsalted butter, softened

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2 cups white sugar
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3 large eggs
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1 cup sour cream
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1 (12 ounce) jar apricot preserves

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.
Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
Cream butter in a mixing bowl with an electric mixer. Gradually add sugar and beat until light and fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly on low after each addition.
Pour 1/2 of the batter into the prepared pan and spoon 1/2 of the apricot preserves on top, spreading it to within 1/2 inch of the edges. Repeat with remaining batter and preserves.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving platter.