Apricot pound cake is a delightful dessert that combines the sweet and tangy flavors of apricots with the rich, moist texture of a classic pound cake. Perfect for any occasion, this cake is sure to impress.
Start by placing the chopped apricots in a bowl. Pour the boiling water over the apricots and let them soak for about 15 minutes until they soften. Drain and set aside.
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder and salt are evenly distributed throughout the flour.
In a large mixing bowl, beat the butter and sugar together until light and fluffy. This step is crucial for achieving a light texture in the final cake.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, mix in the vanilla extract for added flavor.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
Fold in the soaked apricots, ensuring they are evenly distributed throughout the batter.
Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely.