Friday, January 9, 2009

APRICOT COFFEE CAKE

1 box white cake mix
1 pkg instant vanilla pudding mix (4-serving size)
1 cup sour cream
4 eggs, beaten
3/4 cup apricot preserves
small jar maraschino cherries, chopped

TOPPING:

1 cup sugar
1 tsp cocoa
1 cup chopped pecans or toasted almonds

In a large mixing bowl, mix together the cake mix, pudding mix, sour cream, eggs, apricot preserves and cherries. Grease and flour a Bundt pan. Pour half the cake mix mixture into the pan. Top with half the topping mixture. Repeat the process with the other halves. Cut a knife through the batter to make a swirl. Bake in a 350 degree oven for 35 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Options: Make a simple glaze of powdered sugar and milk mixed together until of drizzle consistency. Drizzle over the top of the cake and top with maraschino cherry halves and chopped nuts, if desired.


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