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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."
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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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.
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© Reiman Media Group, LLC., 2012