Almond Apricot Coffee Cake


No Photo

Ingredients

  • 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

Instructions

  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.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.



Weekly Specials from The Prepared Pantry