1 Stick Unsalted butter; room
-temperature
1 1/2 c Sugar
3 lg Eggs; room temperature
1 ts Vanilla extract
1 1/2 c All-purpose flour; plus
1 tb All-purpose flour
1/4 ts Salt
1/4 ts Baking soda
1/2 c Sour cream
1/3 c Coarsely-chopped slivered
-almonds; lightly toasted
1/2 c Dried apricots; cut 1/4″
-dice
Preheat the oven to 350 degrees and set a rack in the middle level.
Butter and flour a 9- by 5- by 3-inch loaf pan. Beat the butter by
machine with the sugar. Beat in eggs one at a time. Beat in the
extract. Mix the flour with the salt and baking soda and add it
alternately to the batter with the sour cream, beginning and ending
with the flour. Scrape down bowl and beater often during this stage
of mixing. Mix the 1 tablespoon of flour with the almonds and
apricots and fold them into the batter by hand. Scrape the batter
into the prepared pan and bake the cake about an hour, or until the
cake is well risen and deep golden and a toothpick inserted in the
center emerges clean. Cool the cake in the pan on a rack for a few
minutes, then unmold and cool completely. Wrap cake tightly in
plastic wrap for storage. This recipe yields 1 loaf cake.
Yields
1 servings