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Almond Apricot Coffee Cake

Almond Apricot Coffee Cake
From Greenfield, Iowa, Sharon Mensing writes, "The nutty aroma and delicate fruit flavor make this cake special enough to serve for company."
12-16 ServingsPrep: 20 min. Bake: 55 min. + cooling

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
© Taste of Home 2013

2 of 2

Almond Apricot Coffee Cake (continued)

Directions (continued)

  • inverting onto a serving plate. Yield: 12-16 servings.
Nutrition 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.
© Taste of Home 2013