almond apricot coffee cake
By Yankee Magazine|Jan 15 2007|
The nutty aroma and delicate fruit flavor make
This cake so special, it will impress anyone.
Ingredients
Almond Apricot Coffee Cake
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
Instructions
DIRECTIONS
In a mixing bowl, cream butter. Gradually beat in sugar until light and
fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each
addition. Stir in almond extract. Combine dry ingredients; add to the
creamed mixture alternately with sour cream. Beat on low just until blended.
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. Carefully invert onto a
serving platter. Yield: 12-16 servings.
