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Almond Apricot Coffee Cake

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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

Details

Preparation

Step 1

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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