almond apricot coffee cake

4.00 avg. rating (80% score) - 4 votes

almond apricot coffee cake

The nutty aroma and delicate fruit flavor make
This cake so special, it will impress anyone.


  • Almond Apricot Coffee Cake
  • 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


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
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.

Leave a Comment

Enter Your Log In Credentials