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Almond Apricot Coffee Cake
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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. 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
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |