The nutty aroma and delicate fruit flavor make
This cake so special, it will impress anyone.
Almond Apricot Coffee Cake
1 cup butter, softened
2 cups sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
3/4 cup slivered almonds, divided
1 jar (10 to 12 ounces) apricot preserves, divided
In a mixing bowl, cream butter. Gradually beat in sugar until light and
fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each
addition. Stir in almond extract. Combine dry ingredients; add to the
creamed mixture alternately with sour cream. Beat on low just until blended.
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
Bake at 350° for 55-60 minutes or until toothpick inserted near the
center comes out clean. Cool in pan for 15 minutes. Carefully invert onto a
serving platter. Yield: 12-16 servings.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.