I created this pineapple sour cream coffee cake recipe for a contest at the Los Angeles County Fair in the 1980s. My kids were very proud of me when my name was called for first place. The cake would be the perfect partner for morning coffee or it'd be a delightful dessert with a scoop of ice cream. —Marina Castle-Kelley, Canyon Country, California
Apricot, Almond & Pineapple Sour Cream Coffee Cake
Updated on Dec. 15, 2023
Apricot, Almond & Pineapple Sour Cream Coffee Cake
Prep Time
30 min
Cook Time
1 hour
Yield
12 servings
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup superfine sugar
- 2 large eggs, room temperature
- 1/2 teaspoon almond extract
- 1-1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup sour cream
- 3/4 cup pineapple preserves
- 3/4 cup apricot preserves
- 1/2 cup sliced almonds
- Confectioners' sugar, optional
Directions
- Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, almond flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
- Transfer half the batter to a greased 10-in. springform pan. Mix pineapple and apricot preserves; drop mixture by tablespoonfuls over batter. Carefully top with remaining batter. Sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen side from pan with a knife. Cool completely. Remove rim from pan. Sprinkle with confectioners' sugar if desired.
Nutrition Facts
1 piece: 389 calories, 17g fat (8g saturated fat), 56mg cholesterol, 182mg sodium, 57g carbohydrate (39g sugars, 1g fiber), 5g protein.
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