Friday, May 23, 2008

apricot almond bundt cake

Yesterday was the last day of Kindergarten for the Littlest Carrotstick. He has officially graduated and is now off for the summer. And since summer can't start without a new pair of flip-flops, I had to go get these yesterday. I love Reef flip-flops. I have a hard time calling them flip-flops though, because when I was little, people called them thongs. These days thongs have a whole different meaning, and it's a little embarrassing when I slip and call a flip-flop a thong instead. Just as it would be embarrassing if your thong slipped.

Butt, since I don't want your thong to slip, I'm going to share this great recipe for Apricot Almond Bundt Cake. If you ate the whole thing by yourself, you would not want to wear a thong, at least not in public, because it has lots of butter and sour cream in it. It just doesn't get much better than that.

There is Someone who might argue that. Someone related to PB&J, Someone who shares a great affinity for butter with Paula Dean, Someone who was once caught spreading butter on a slice of this buttery-sour creamy cake (and on Doritos and Saltines). I'm not naming any names, but this Someone may or may not have given birth to him. So I guess this cake could get a little better with even more butter, butt, that is a matter of opinion.

So, this Good Food Friday, enjoy:

(Saving You from the Mistake of Wearing a Thong) Apricot & Almond Bundt Coffee Cake

½ lb butter
2 cups granulated sugar
2 extra large eggs
1 teaspoon almond extract
2 cups unbleached flour
1 teaspoon baking powder
1/4 teaspoon salt
8 oz sour cream
1 c sliced almonds (less is fine)
1 - 10 oz jar apricot preserves

In large mixing bowl, cream butter & sugar well, then beat in eggs, one at a time. Stir in extract. In separate bowl, whisk together dry ingredients. Mix, on low speed, flour mixture into creamed mixture, alternately with sour cream. Spray a normal size bundt pan, then arrange half of sliced almonds over bottom. Pour half of batter over nuts. Arrange remaining half of almonds over batter, then pour on small dollops of apricot preserves. Pour remaining batter over all. Bake in preheated 350 oven for 55 minutes or til pick comes out clean. Remove from oven & let cool 10-15 minutes, then invert onto cake plate. Cool before slicing.

You will want to make sure you generously grease your bundt pan, and then make sure to spread some of your batter up the sides of your pan, because if any of your perserves leak out of the cake and burn onto the sides of your pan, it makes it really hard to extract the cake in one beautiful impressive piece.

Sorry about the whole thong thing. I just couldn't help myself. Some time I'll tell you a story about a thong we once saw in Hawaii. It could scar you for life.

And thanks to all the cute and energetic girls in the ward who put together such a fun Kindergarten graduation party last night!


Kate said...

that was a lovely segway, thongs to bundt cake, why didn't I think of that.
I'm glad you posted this, because it is delectable!

Nanette said...

I love your posts! They're always so fun! (And fattening) I am SO jealous that your are done with school!

Janean said...

I always look forward to a new post from you because they are always so funny! I always get a good laugh from you.

The Duvall Family said...

Jeff has a hard time switching to flip flops too! We were in an elevator one time and he asked me something about my thongs (meaning flip flops) and several people in the elevator started snickering. I had to quickly correct him and let him know that the proper name is flip flops.

the lunch lady said...

ha ha ha! Poor Jeff!