I'm An Old Lady Now. And I Bake Cakes.

JanelBraggFineArt

It's happened. I've become one of those people that buy The Australian Women's Weekly. Every. Month. Sure, it happened about twenty years earlier than I thought it would, but no one else is doing a Wills & Kate wraparound cover, so I'm just going to embrace it (and ignore the knitting patterns).

Anyway, there is a silver lining – the recipes section. It's where I pulled this gem for a delicious apricot and sour cream cake, courtesy of Julie Goodwin (you know, mamma, Masterchef winner and all-round lovely lady). As always, it's a cinch to make – so If you want to get some brownie points from your Nan, impress the ladies at afternoon tea or win a bake-off, give it a whirl. Here's the how-to...

Apricot Sour Cream Cake

You'll need...

• 125g butter, softened
• 3/4 cup caster sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 cup sour cream
• 400g can apricot halves, drained and chopped
• 2 1/4 cups self-raising flour
• 1/2 tsp bi-carb soda

What to do...

1. Preheat the oven to 180 degrees (160 fan-forced). Grease a 25cm bundt or baba pan.

2. Beat the sugar and vanilla in a small bowl with an electric mixer until pale and fluffy. Add the eggs, one at a time, beating until combined after each addition.

3. Fold in sour cream and all the apricots, then the sifted flour and soda. The batter will be quite thick. Smooth mixture into the prepared pan; smooth the top. Bake for about 40 minutes, or until golden and springy to touch and coming away from the sides of the pan. Turn into a wire rack to cool completely.

Trust me, after you make this one, you'll be buying The Weekly, too. Cause you know there's plenty more deliciousness where that came from. Coconut Impossible Pie, anyone?