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Almond Apricot Coffee Cake

TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling YIELD: 12-16 servings.
The nutty aroma and delicate fruit flavor make this cake special enough to serve to company. Strawberry or raspberry preserves can be used as a tasty variation. —Sharon Mensing, Greenfield, Iowa

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup slivered almonds, divided
  • 1 jar (10 to 12 ounces) apricot preserves, divided
  • Confectioners' sugar, optional

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 in the center comes out clean. Cool in pan for 15 minutes before inverting onto a serving plate. If desired, dust with confectioners' sugar.

Nutrition Facts

1 piece: 370 calories, 17g fat (9g saturated fat), 80mg cholesterol, 231mg sodium, 50g carbohydrate (36g sugars, 1g fiber), 5g protein.

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