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Almond Apricot Coffee Cake
1 cup butter or margarine, softened
2 cups granulated sugar
8 ounces (1 cup) sour cream
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup slivered almonds, divided
1 (10 to 12 ounce) jar apricot preserves
In a mixing bowl, cream butter and sugar. Add eggs, sour cream and almond extract; mix well.
Combine flour, baking powder and salt; add to 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 inch of the edges.
Cover with remaining batter.
Spoon remaining preserves over batter to within 1/2 inch of edges.
Sprinkle with remaining almonds.
Bake at 350 degrees F for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean.
Cool in pan for 15 minutes.
Carefully invert onto a serving platter.
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