Chocolate Apricot Swirl Cake

• For swirl:
• 1/4 c. sugar
• 1/3 c. brown sugar
• 1/2 t. cinnamon
• 1/2 t. cardamon
• 1 c. crushed pistachios
• 1 c. diced dried apricots
• For cake:
• 3/4 c. unsalted butter (1 and 1/2 sticks) at room temperature
• 1 1/2 c. sugar
• 3 large eggs
• 3 T. vanilla extract
• 3 c. unbleached all-purpose flour
• 1 1/2 t. baking poweder
• 1 1/2 t. baking soda
• 3/4 t. salt
• 1 1/2 c. sour cream
• 6-9 oz dark or bittersweet chocolate chips

1. 1. Preheat oven to 350 degrees.
2. 2. Grease and flour a sandrd-sized bundt pan
3. 3. Mix ingredients for the "swirl" in a small bowl and set aside.
4. 4. Cream butter and sugar. Add eggs and vanilla extract. Sift dry ingredients and add slowly. Finally, add sour cream, then chocolate chips.
5. 5. Put 1/3 of swirtl ingredients into the bottom of Bundt pan, then 1/3 of the wet, the 1/3 of the swirl, 1/3 of wet, swirl, and then fianlly the wet. You may push and pull a knife through a few places in the batter to "swirl" but this is not required.
6. 6. Bake for 1 hour and 10 minutes at 350. Cool 10 minutes, flip from pan, and cool on rack. You can dust the cake with a mixture of cocoa poweder and confectioners sugar or eat it plain. Delicious!

sugar, brown sugar, cinnamon, cardamon, pistachios, apricots, cake, unsalted butter, sugar, eggs, vanilla, flour, baking poweder, baking soda, salt, sour cream, bittersweet chocolate chips

Taken from www.epicurious.com/recipes/member/views/chocolate-apricot-swirl-cake-1211180 (may not work)