Orange-Apricot Sweet Bread
James Carrier
Yields Makes a 4 1/2-by 8 1/2-inch loaf; 6 to 8 servings
Notes: If making ahead, package bread airtight when cool. Hold at room temperature up to 5 days; freeze to store longer. To reheat, unwrap bread (but leave it in its paper mold) and put in a 350° oven for 5 to 7 minutes.

How to Make It

Step 1
1

In a bowl, beat 1/2 cup butter, 2/3 cup sugar, and cardamom with a mixer until fluffy. Add orange peel, egg, egg yolk, and sour cream. Beat to mix well.

Step 2
2

Stir together soda, baking powder, 1 cup flour, and diced apricots. Add to butter mixture and stir until evenly blended.

Step 3
3

Butter and flour-dust a 5- to 6-cup baking pan or paper baking mold (5 in. wide, 3 in. deep; 7 in. wide, 2 1/2 in. deep; 4 1/2- by 8 1/2 -in. loaf pan; or 8-in. square or round cake pan).

Step 4
4

Scrape batter into pan and spread level. If using smaller molds, fill no more than 1/3 full. (You'll have about 1 1/2 cups batter.)

Step 5
5

Sprinkle batter evenly (in one or more pans) with 1 tablespoon sugar.

Step 6
6

Bake on rack slightly below center in a 350° oven until bread springs back when lightly pressed in center, and just begins to pull from pan sides, 35 to 40 minutes for the whole loaf, less for smaller portions.

Step 7
7

Let cool on a rack. Serve warm or cool, inverted from pan, then turned top side up.

Ingredients

  About 1/2 cup (1/4 lb.) butter or margarine
  About 2/3 cup sugar
 1/2 teaspoon hulled cardamom seed, crushed
 1 tablespoon finely shredded orange peel
 1 large egg
 1 large egg yolk
 1/2 cup sour cream
 1/4 teaspoon baking soda
 3/4 teaspoon baking powder
  About 1 cup all-purpose flour
 1/2 cup diced dried apricots

Directions

Step 1
1

In a bowl, beat 1/2 cup butter, 2/3 cup sugar, and cardamom with a mixer until fluffy. Add orange peel, egg, egg yolk, and sour cream. Beat to mix well.

Step 2
2

Stir together soda, baking powder, 1 cup flour, and diced apricots. Add to butter mixture and stir until evenly blended.

Step 3
3

Butter and flour-dust a 5- to 6-cup baking pan or paper baking mold (5 in. wide, 3 in. deep; 7 in. wide, 2 1/2 in. deep; 4 1/2- by 8 1/2 -in. loaf pan; or 8-in. square or round cake pan).

Step 4
4

Scrape batter into pan and spread level. If using smaller molds, fill no more than 1/3 full. (You'll have about 1 1/2 cups batter.)

Step 5
5

Sprinkle batter evenly (in one or more pans) with 1 tablespoon sugar.

Step 6
6

Bake on rack slightly below center in a 350° oven until bread springs back when lightly pressed in center, and just begins to pull from pan sides, 35 to 40 minutes for the whole loaf, less for smaller portions.

Step 7
7

Let cool on a rack. Serve warm or cool, inverted from pan, then turned top side up.

Orange-Apricot Sweet Bread