Almond/Apricot Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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This is my favorite family recipe. The almonds and apricots make it a colorful coffee cake and an outstanding dessert. Ingredients:
1 cup butter, softened |
1-1/2 cups sugar |
3 eggs |
1 cup (8 ounces) sour cream |
3/4 to 1 teaspoon almond extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup sliced almonds, divided |
1 jar (12 ounces) apricot preserves, divided |
Directions:
1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract. Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Sprinkle half of almonds in a greased and floured 10-in. tube pan. Spread half of batter over nuts. Carefully spoon half of preserves over batter, keeping preserves away from edges of pan. Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter. Bake at 350° for 50-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely. Yield: 16 servings.
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