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Almond/Apricot Coffee Cake
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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 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.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |