Almond apricot coffee cake

Yield: 12 Servings

Measure Ingredient
1 cup Butter; softened
2 cups Sugar
3 Eggs
1 cup Sour cream
1 teaspoon Almond extract
2 cups All-purpose flour
1 teaspoon Baking powder
¼ teaspoon Salt
¾ cup Slivered almonds
1 Jar apricot preserves

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and 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 ½ inch of the edges. Cover with remaining batter.

Spoon remaining preserves over batter to within ½ inch of egdes. Sprinkle with remaining almonds. Bake at 350 for 55-60 minutes. Cool in pan for 15 minutes.

Recipe by: Taste of Home

Posted to MC-Recipe Digest V1 #854 by John Setzler <jms@...> on Oct 20, 1997

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