Apricot Almond Streusel Coffeecake |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
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What can I say...I just love coffeecakes Ingredients:
1/2c soft butter |
1c sugar |
2 eggs |
1tsp vanilla |
2c all-purpose flour |
1tsp baking powder |
1tsp baking soda |
1tsp cinnamon |
1/2tsp ginger |
1/2tsp salt |
1c sour cream |
11/2c chopped apricots |
1/2c chopped blanched almonds |
topping |
1/3c slivered almonds |
1/4c packed brown sugar |
1/2tsp cinnamon |
1/2c icing sugar |
1t orange juice |
1/4c chopped dried apricots |
Directions:
1. Grease a 10 tube pan; line bottom with parchment; set aside.
2. In a large bowl, beat butter and sugar until fluffy. Beat in eggs, one at a time; beat in vanilla.
3. In a separate bowl whisk together flour and remaining dry ingredients. Add to butter mixture alternately with the sour cream: starting and ending with flour mixture.
4. Stir in apricots and almonds: spread evenly in prepared pan.
5. TOPPING
6. Stir together almonds, sugar and cinnamon, sprinkle over batter.
7. Bake in a 350F(180C) oven for 55mins. or until tested done. Let cool on rack.
8. In a small bowl whisk together icing sugar and orange juice; drizzle over cake and sprinkle with chopped apricots if you wish.
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