Apricot almond coffee cake

Yield: 1 servings

Measure Ingredient
1 cup Toasted almonds -- sliced or
Slivered
1 cup Butter or margarine --
Softened
2 cups Sugar
2 Eggs
1 teaspoon Almond extract
1½ cup Cake flour
1½ teaspoon Baking powder
2 tablespoons Sugar
1 teaspoon Ground cinnamon
½ teaspoon Salt
1 cup Sour cream -- (8 ounces)
1 Jar apricot preserves -- (6
Ounces)
Additional toasted almonds,
Optional

TOPPING

CAKE

Combine topping ingredients; sprinkle a third of mixture in the bottom of a well greased and floured 9-in. springform pan with a flatbottom tube pan insert (not fluted). In a mixing bowl, cream butter and sugar. Add eggs and extract; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Spoon half over topping in pan. Sprinkle with another third of the topping; cover with remaining batter and topping. Bake at 350 deg. for 60-65 minutes or until done. Cool for 10 minutes. Loosen edges and remove sides of pan. Run a knife around the bottom of the tube pan. Cool for 10 minutes on a wire rack. Carefully invert onto a serving platter. Spread preserves over top. Garnish with toasted almonds if desired. Serve warm. Yield: 10-12 servings. Editor's Note: Only a springform pan with tube insert will work for this recipe. Do not use a bundt or angel food cake pan Recipe By : Taste of Home

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