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Apricot Jam Layer Cake

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PREP TIME
20 min
COOKING TIME
55 min
TOTAL TIME
90 min
SERVINGS
14 servings
Dessert Cake
Apricot Jam Layer Cake
Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups white sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 (12 ounce) jar apricot preserves
Instructions
1
Preheat the oven to its highest temperature setting, which is 350 degrees F (175 degrees C). Make sure the oven is at this temperature before proceeding.
2
Next, take a 12-cup fluted tube pan and give it a good coating of non-stick spray or grease, followed by a light dusting of flour to prevent sticking.
3
In a separate bowl, mix together the dry ingredients - 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt - until they are well combined. Set this mixture aside for now.
4
Using an electric mixer, cream together 1 cup of softened butter and 1 cup of granulated sugar in a large mixing bowl until the mixture is light, fluffy, and almost doubled in volume. This should take around 5 to 7 minutes.
5
Add the eggs one at a time, beating well after each addition to ensure everything is fully incorporated.
6
Gradually add the dry ingredients in 3 batches, alternating with 1/2 cup of sour cream. After each addition, beat the batter on low speed for a brief moment to prevent overmixing.
7
Divide the batter evenly between two bowls and pour 1/2 of it into a greased and floured 12-cup tube pan. Spread 1/2 of the apricot preserves evenly over the batter, leaving a small border around the edges.
8
Repeat the process with the remaining batter and preserves. Pour the second half of the batter into the prepared pan, followed by an even layer of apricot preserves.
9
Bake the cake in a preheated oven at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
10
Once done, remove the cake from the oven and let it cool in the pan for 15 minutes. Use a table knife to loosen the edges of the cake from the pan.
11
Carefully invert the cake onto a serving platter, taking care not to break it.