Almond Apricot Coffee Cake

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  • 1 cup butter or margarine, softened
  • 2 cups granulated sugar
  • 3 eggs
  • 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


  1. In a mixing bowl, cream butter and sugar. Add eggs, sour cream and almond extract; mix well.
  2. Combine flour, baking powder and salt; add to creamed mixture and mix well.
  3. Spread half of the batter in a greased and floured 12-cup fluted tube pan.
  4. Sprinkle with half of the almonds.
  5. Spread half of the preserves to within 1/2 inch of the edges.
  6. Cover with remaining batter.
  7. Spoon remaining preserves over batter to within 1/2 inch of edges.
  8. Sprinkle with remaining almonds.
  9. Bake at 350 degrees F for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean.
  10. Cool in pan for 15 minutes.
  11. Carefully invert onto a serving platter.

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