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

Easy Almond Apricot Coffee Cake Recipe

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 McCormick® Pure 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

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 Easy Almond Apricot Coffee Cake

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   (2)
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MY REVIEW
Reviewed Mar. 23, 2011

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

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