Apricot-Almond Coffee Cake


  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 8-oz. carton sour cream
  • 1 tsp. almond extract
  • 1/3 cup apricot preserves
  • 1/3 cup sliced almonds
  1. Grease and lightly flour a 10-inch fluted tube pan; set aside. Preheat oven to 350º F.
  2. In a medium mixing bowl combine flour, baking powder, and salt.
  3. In a large mixing bowl beat butter with electric mixer on medium speed for 30 seconds.
  4. Gradually add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
  5. Beat in sour cream and extract. Beat in flour mixture until smooth.
  6. Spoon half of the batter into prepared pan. Spoon apricot preserves over batter in pan, being careful not to let the preserves touch side of pan.
  7. Sprinkle with almonds. Spoon remaining batter over almonds in pan.
  8. Bake for 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan.


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