Almond Apricot Coffee Cake

Almond Apricot Coffee Cake
Almond Apricot Coffee Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 1

    cup butter, softened

  • 2

    cups sugar

  • 3

    eggs

  • 1

    teaspoon almond extract

  • 2

    cups all-purpose flour

  • 1/2

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1/4

    teaspoon salt

  • 1

    cup (8 ounces) sour cream

  • 3/4

    cup slivered almonds, divided

  • 1

    jar (10 to 12 ounces) apricot preserves, divided

Directions

Directions In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and extract; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds. Bake at 350° for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool in pan for 15 minutes before inverting onto a serving plate. Yield: 12-16 servings.

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