Apricot Jam Cake
This is a delicious southern-style bundt cake that easily converts to gluten and dairy free. You can also make it as a layer cake. Just adjust baking time to about 30 minutes. This is a good recipe to help use up some of your spring egg bounty.
1 cup buttermilk – we made our own dairy free buttermilk by adding 1 tablespoon lemon juice to 1 cup oatmilk and setting aside for 10 minutes
1 teaspoon baking soda
2 sticks butter (1 cup) softened – we used Country Crock dairy free butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour – we used Bob’s Red Mill GF 1-1 flour
1 ½ teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
½ teaspoon salt
1 (18 ounce) jar of apricot jam
1 cup finely chopped toasted pecans or walnuts (optional)
Powdered sugar (optional)
Melted white chocolate, drizzled over cake (optional)
Preheat oven to 350°. Grease and flour your favorite bundt pan.
Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until light and fluffy and stopping to scrape bowl as needed. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla.
Stir together buttermilk and baking soda.
In a large bowl, whisk together flour, spices, and salt. Gradually add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until just combined, stopping to scrape down the batter as needed. Add preserves, and beat at low speed just until blended. Stir in nuts or any other additions. Spoon batter into prepared bundt pan.
Bake at 350° for 1 hour and 10 minutes or until a knife or skewer inserted into the center of the cake comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 2 hours). Optional- dust cake with powdered sugar or drizzle with melted white chocolate. Enjoy!