|½ cup||Almonds; sliced|
|1 cup||Coconut; flaked, toasted|
|⅓ cup||Brown sugar; packed|
|3 teaspoons||Butter, softened|
|1 teaspoon||Baking soda|
|¾ cup||Brown sugar; packed|
|½ cup||Apricot preserves|
|¼ cup||Sour cream|
|⅔ cup||Dried apricots; snipped|
Grease a 10" microwave-safe fluted tube dish. Sprinkle almonds over sides. Combine coconut, ⅓ cup brown sugar and 3 tbsp butter. Press into bottom of dish. Set aside. Stir together flour, baking soda and salt. Beat ½ cup butter. Add ¾ cup brown sugar and beat until fluffy. Add eggs, preserves and sour cream. Beat well. Add flour mixture and Amaretto, alternately, to beaten mixture, beating well after each addition. Fold in apricots. Transfer batter to prepared dish. Micro cook, uncovered, on 50 % power (medium) for 12 minutes, giving dish a quarter turn every 5 minutes. To test for doneness, scratch the slightly wet surface with a wooden toothpick. The cake should be cooked underneath. If not done, cook on 100 % (high) for 30 seconds to 2 minutes or until done. Cool on rack for 5 minutes.
Invert and cool on a platter.
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