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Almond Apricot Coffee Cake Recipe

Almond Apricot Coffee Cake Recipe photo by Taste of Home

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From Greenfield, Iowa, Sharon Mensing writes, "The nutty aroma and delicate fruit flavor make this cake special enough to serve for company."

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Almond Apricot Coffee Cake Recipe

Prep: 20 min. Bake: 55 min. + cooling

Yield: 12-16 Servings

20 55 75

Ingredients

1 cup butter, softened
2 cups sugar
3 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
3/4 cup slivered almonds, divided
1 jar (10 to 12 ounces) apricot preserves, divided

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and extract; mix well. Combine the flour, baking powder, baking soda and salt; add to the 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 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds.
Bake at 350° for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool in pan for 15 minutes before inverting onto a serving plate. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 370 calories, 17 g fat (9 g saturated fat), 80 mg cholesterol, 231 mg sodium, 50 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Almond Apricot Coffee Cake in Taste of Home October/November 1997, p8

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Almond Apricot Coffee Cake

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Reviewed on Mar. 24, 2012 by WILLIEBIRD

I made this for a family gathering at my sisters, everyone loved it, and it has now been added to everyone's recipe files

Reviewed on May. 12, 2011 by justmelane

followed recipe exactly wonderful. a new family favorite

Reviewed on Mar. 11, 2010 by anisson

After reading this tempting recipe, I made a few minor changes. It turned out scrumptous. I used only 1/2 Cup butter and added 1/2 Cup applesauce instead. I do this with all my bread, cake, and muffin recipes to cut down on the fat. I've always had good results doing this and I wasn't disappointed this time. (It doesn't work so well in cookies recipes though.) I reduced the sugar by a half of a cup and since I didn't have apricot preserves, I used my own peach jam instead. The cake was very moist and yummy. This is a keeper for sure.