Apricot Almond Coffee Cake - Just Fruit Recipes


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Apricot Almond Coffee Cake

Topping
1 c Toasted almonds -- sliced or slivered
2 tb Sugar
1 ts Ground cinnamon


Cake
1 c Butter or margarine -- softened
2 c Sugar
2 Eggs
1 ts Almond extract
1 1/2 c Cake flour
1 1/2 ts Baking powder
1/2 ts Salt
1 c Sour cream -- (8 ounces)
1 Jar apricot preserves -- (6 ounces)
Additional toasted almonds, optional


Combine topping ingredients; sprinkle a third of mixture in the bottom of a well greased and floured 9-in. springform pan with a flatbottom tube pan insert (not fluted). In a mixing bowl, cream butter and sugar. Add eggs and extract; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Spoon half over topping in pan. Sprinkle with another third of the topping; cover with remaining batter and topping. Bake at 350 deg. for 60-65 minutes or until done. Cool for 10 minutes. Loosen edges and remove sides of pan. Run a knife around the bottom of the tube pan. Cool for 10 minutes on a wire rack. Carefully invert onto a serving platter. Spread preserves over top. Garnish with toasted almonds if desired. Serve warm. Yield: 10-12 servings. Editor's Note: Only a springform pan with tube insert will work for this recipe. Do not use a bundt or angel food cake pan


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