Printable | Taste of Home

Almond/Apricot Coffee Cake

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

In a large mixing bowl, cream butter and sugar. Add eggs, one at a
time, beating well after each addition until smooth and fluffy. On

Printed from tasteofhome.com Sep 5, 2008

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Almond/Apricot Coffee Cake cont.

low speed of mixer, blend in sour cream and extract. Combine flour,
baking powder and salt; add to creamed mixture and mix just until
combined. Sprinkle half of almonds in a greased and floured 10-in.
tube pan. Spread half of batter over nuts. Carefully spoon half of
preserves over batter, keeping preserves away from edges of pan.
Sprinkle with remaining almonds. Spoon on remaining batter; add
remaining preserves to center of batter. Bake at 350° for 50-60
minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool
completely.

Yield: 16 servings.