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Apricot Sour Cream Buttercake

Serves 6


  • 1 x 340g packet buttercake mix
  • 1 x 825g can apricot halves, drained
  • 1 egg, lightly beaten
  • 2 tablespoons caster sugar
  • 1 cup Australian light sour cream
  • cinnamon, for sprinkling
Download Recipe (PDF)


  1. Make buttercake according to directions on the packet and pour into a 26cm pie dish. Arrange apricots over cake mix. Beat together egg, sugar and sour cream and pour over the apricots. Sprinkle with cinnamon and bake at 180C for 40-45 minutes or until set.


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