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Easy Almond Apricot Coffee Cake

 Easy Almond Apricot Coffee Cake
This is my favorite family recipe. The almonds and apricots make it a colorful coffee cake and an outstanding dessert.
16 ServingsPrep: 20 min. Bake: 50 min. + cooling


  • 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


  • 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

2 of 2

Easy Almond Apricot Coffee Cake (continued)

Directions (continued)

  • completely. Yield: 16 servings.
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.