What does one do with a box full of over ripe apricots? Mike whipped up some apricot preserves and then began with a Martha Stewart Almond Pound Cake recipe. Half the batter was poured into 10-cup bundt pan, and a layer of the apricot preserves and sliced, toasted almonds came next. The added the remaining batter. Mike used (christened) his new, "Rose" bundt pan from Williams Sonoma. When the cake was cooled (and, thankfully, easily removed), a glaze of apricot puree, confectioner's sugar and vanilla was brushed on. More toasted almond slices were sprinkled around to finish it off. It was a delicious way to dress up a basic pound cake, for summer, or anytime of the year.
2 comments:
How many bundt pans do you have now, Mike? It's beautiful and I am sure it tastes wonderful.
Mike, it looks amazing! I love that rose pan!
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