From Greenfield, Iowa, Sharon Mensing writes, "The nutty aroma and delicate fruit flavor make this cake special enough to serve for company."
- 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
- Confectioners' sugar, optional
- 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.
- 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 minutes before inverting onto a serving plate. If desired, dust with confectioners' sugar. Yield: 12-16 servings.
Originally published as Almond Apricot Coffee Cake in Taste of Home October/November 1997, p8
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