Almond apricot coffee cake
12 Servings
Ingredients
| Quantity | 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 | |
Directions
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