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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 (1)
5 1
Publisher Photo
This is my favorite family recipe. The almonds and apricots make it a colorful coffee cake and an outstanding dessert.
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 16 servings

Ingredients

  • 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 King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sliced almonds, divided
  • 1 jar (12 ounces) apricot preserves, divided

Nutritional Facts

1 serving (1 piece) equals 350 calories, 17 g fat (9 g saturated fat), 80 mg cholesterol, 205 mg sodium, 46 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large 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. Yield: 16 servings.
Originally published as Almond/Apricot Coffee Cake in Grandma's Great Desserts Cookbook 1992, p38

Nutritional Facts

1 serving (1 piece) equals 350 calories, 17 g fat (9 g saturated fat), 80 mg cholesterol, 205 mg sodium, 46 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Almond/Apricot Coffee Cake(1)

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MY REVIEW
Reviewed Mar. 23, 2011

Easy and delicious! It turned out exactly like the photo.

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