Printable | Taste of Home

Almond Apricot Coffee Cake

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

In a large mixing bowl, cream butter and sugar until light and fluffy.

Printed from tasteofhome.com Jul 6, 2008

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Almond Apricot Coffee Cake cont.

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.