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

Almond Apricot Coffee Cake Recipe

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 McCormick® Pure 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

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. 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

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

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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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