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Almond Apricot Coffee Cake Recipe
Almond Apricot Coffee Cake Recipe photo by Taste of Home

Almond Apricot Coffee Cake Recipe

Read Reviews (3)
4.9 3
Publisher Photo
From Greenfield, Iowa, Sharon Mensing writes, "The nutty aroma and delicate fruit flavor make this cake special enough to serve for company."
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 12-16 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Almond Apricot Coffee Cake in Taste of Home October/November 1997, p8

Nutritional 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.

Reviews for Almond Apricot Coffee Cake(3)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 24, 2012

I made this for a family gathering at my sisters, everyone loved it, and it has now been added to everyone's recipe files

MY REVIEW
Reviewed May. 12, 2011

followed recipe exactly wonderful. a new family favorite

MY REVIEW
Reviewed Mar. 11, 2010

After reading this tempting recipe, I made a few minor changes. It turned out scrumptous. I used only 1/2 Cup butter and added 1/2 Cup applesauce instead. I do this with all my bread, cake, and muffin recipes to cut down on the fat. I've always had good results doing this and I wasn't disappointed this time. (It doesn't work so well in cookies recipes though.) I reduced the sugar by a half of a cup and since I didn't have apricot preserves, I used my own peach jam instead. The cake was very moist and yummy. This is a keeper for sure.

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