Almond Apricot Coffee Cake
Total TimePrep: 20 min. Bake: 55 min. + cooling
Oh, this recipe is now one of my favorites! I love the almond and apricot combination! It baked up perfectly and was great for brunch! The only changes I made were using gluten-free all-purpose flour and adding in some chopped dried apricots.
Tastes great but I cannot get it to come out of the pan in one piece. First time followed recipe to the letter. Second time reduced cooking temperature and time, increased time in the pan for cooling. Still couldn't get it to come out in one piece. Thinking 3rd time is the charm, reducing the amount of preserves in the first layer so the top/bottom isn't so heavy. What do other people think?
Total disaster. Half of it stayed in the pan. A waste of good ingredients. Wouldn’t be so bad if it at least tasted good. But it is bland and unexciting. Wish I could post the photos I took.
Fantastic cake! I didn't use the entire jar of apricot preserves and adjusted the baking time a bit, but otherwise I made it exactly as written. It was an instant hit! My grandmother asked for the recipe and she's the best baker I know, so I consider this cake a success!
This cake has very good flavor and is moist. However it got too crunchy on the outside before the rest of it was done. Maybe baking it 325 for longer would help. Even though I kept the jam away from the sides, part of the cake didn't come out of the pan.
Many compliments on this cake. It was a little crunchy & brown so next time I may try at 50 mins. I added an oj & powdered sugar glaze & sprinkled with a little water to deal with the crunchiness, but the apricot & almonds (I used sliced) made this really special.
I made this for a family gathering at my sisters, everyone loved it, and it has now been added to everyone's recipe files
followed recipe exactly wonderful. a new family favorite
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.