Ingredients

75g butter, melted
3 eggs
1½ tsp vanilla essence
¾ cup Chelsea Caster Sugar
¼ cup milk
2 ¼ cups flour
3 tsp baking powder
425g can apricot halves

Topping
½ cup sour cream
1 egg
1 Tbsp Chelsea White Sugar
1 tsp cinnamon

Method

Preheat the oven to 180°C. Grease and line a 20cm round cake tin.
Melt butter then add eggs, vanilla essence, Chelsea Caster Sugar and milk. Beat until light and fluffy. Fold in the flour and baking powder.
Spoon into the prepared cake tin and arrange the apricot halves on top. Bake for 25 minutes, then remove from oven and add topping.

Topping
Mix sour cream and egg together and spoon over hot cake. Mix Chelsea White Sugar and cinnamon and sprinkle over top. Return to oven and cook for 10-12 minutes until set.
Serve warm with softly whipped cream or ice-cream and apricot jam.

Tips: Canned peaches, plums, etc. can be substituted for the apricots.

If you like this recipe you may love these

Name: Sue's Sour Cream and Apricot Dessert Cake
Prep time: 15 min
Cook time: 25 min
Ingredients: 75g butter, melted; 3 eggs; 1½ tsp vanilla essence; ¾ cup Chelsea Caster Sugar; ¼ cup milk; 2 ¼ cups flour; 3 tsp baking powder; 425g can apricot halves; Topping; ½ cup sour cream; 1 egg; 1 Tbsp Chelsea White Sugar; 1 tsp cinnamon

Date and Chocolate Almond Dessert Cake

by Chelsea Sugar

Blackberry Dessert Cake

by Chelsea Sugar

Boysenberry Chocolate Dessert Cake

by Chelsea Sugar

Popular Right Now

Banana Cake with Chocolate Icing

Chocolate Brownie

Sunday Pancakes

See More Recipes

Reviews

Average Rating

(1 review)

I needed a way to use up a tin of apricots bought mistakenly instead of peaches and found this recipe. It's very easy (although unusual to not cream the butter and sugar first, then add eggs, so I couldn't get it "light and fluffy" by creaming it all together, no matter how hard I tried). It's a very delicate flavour as the bottom is a basic sponge, but looks quite attractive. I cooked it in a 20cm tin, so it rose quite high (especially with the topping), but had to cook it for another 25 minutes to make sure it was properly done. Unfortunately I can't upload a picture of the cake, but it's definitely a lovely one for afternoon tea.