Apricot Jam Pound Cake
The holidays center around baking, so why not try this non-traditional pound cake? There’s a little whole wheat flour, which adds a few extra nutrients and a nutty flavor. The recipe is lower in fat due to a scant amount of butter and the addition of buttermilk for moisture. Lemon and orange zest complement the apricot jam very well, but you could easily swap the jam for your favorite variety.
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Apricot Jam Pound Cake – Serves 8 to 10
Ingredients
1½ cups all-purpose flour
½ cup whole wheat flour
¼ teaspoon kosher salt
2 teaspoons baking soda
2 eggs, lightly whisked
1½ cups sugar
1½ teaspoons vanilla extract
¾ cup plus 2 tablespoons buttermilk
5 tablespoons salted butter, melted
Zest of l large lemon
Zest of 1 small orange
¼ cup apricot preserves
Instructions
Spray a 9″x5″ loaf pan with floured baking spray. Set aside. Preheat the oven to 375 degrees.
In a large bowl, whisk both the flours, salt and baking soda. Set aside
In a medium bowl, whisk together the eggs and sugar until combined. Add the vanilla, buttermilk, butter, lemon zest and orange zest. Whisk until smooth.
Scrape the wet ingredients into the dry ingredients, and stir until combined.
Pour a little less than ⅔ of the batter into the prepared loaf pan. Place the apricot preserves in a line down the middle of the batter. Top with the remaining batter, lightly spreading to cover all edges.
Slide the loaf pan into the oven, and bake for 60-65 minutes. Rotate halfway through cooking. The top should be dark golden brown. Use a toothpick or cake tester to make sure it is fully cooked through. Cool in the loaf pan for 15 minutes, then remove and rest on a cooking rack.
Chrystal Baker is a freelance culinary assistant, blogger, and food and events contributor for CBS Los Angeles and Basil Magazine. She is the creator of the recipe blog, The Duo Dishes, as well as her personal site, Any and Everywhere.
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