Apricot And Macadamia Nut Cake

• 1/2 cup butter, at room temperature, chopped
• 2/3 cup brown sugar
• 1 tsp vanilla extract
• 2 None eggs
• 2 1/4 cups self-rising flour
• 1 1/2 tsp ground cinnamon
• 3/4 cup sour cream
• 2 tbsp milk
• 2 (13.5 oz) cans apricot halves, drained, pureed
• 3/4 cup macadamia nuts, halved
• 1 tbsp granulated sugar
• None None powdered sugar, for dusting

1. Preheat oven to 350u0b0F. Lightly grease and line a 7x11 inch rimmed baking tray with parchment paper. Cream butter, brown sugar and vanilla extract until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Sift flour with 1 tsp cinnamon and, separately, whisk together sour cream and milk. Add to batter, alternating, beginning and ending with flour.
2. Transfer 1/2 batter to prepared pan. Spread apricot puree over top then carefully cover with remaining batter. Sprinkle with macadamia nuts. Combine granulated sugar and remaining cinnamon then sprinkle over top. Bake for 45-40 mins, or until a skewer comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely. Dust with powdered sugar and cut into squares to serve.

butter, brown sugar, vanilla, eggs, flour, ground cinnamon, sour cream, milk, apricot halves, nuts, sugar, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/23789 (may not work)