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Almond/Apricot Coffee Cake Recipe

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This is my favorite family recipe. The almonds and apricots make it a colorful coffee cake and an outstanding dessert.

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Almond/Apricot Coffee Cake Recipe

Prep: 20 min. Bake: 50 min. + cooling

Yield: 16 Servings

20 50 70

Ingredients

1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 cup (8 ounces) sour cream
3/4 to 1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sliced almonds, divided
1 jar (12 ounces) apricot preserves, divided

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract. Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Sprinkle half of almonds in a greased and floured 10-in. tube pan. Spread half of batter over nuts. Carefully spoon half of preserves over batter, keeping preserves away from edges of pan. Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter. Bake at 350° for 50-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely. Yield: 16 servings.

Nutritional Facts 1 serving (1 piece) equals 350 calories, 17 g fat (9 g saturated fat), 80 mg cholesterol, 205 mg sodium, 46 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Almond/Apricot Coffee Cake in Grandma's Great Desserts Cookbook , p38

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