Almond-Apricot Coffee Cake

Pat Duran


This is my favorite family recipe. The almonds and apricots make it a colorful coffee cake and an outstanding dessert.
Recipe from Taste of Home 2010.

★★★★★ 1 vote
16 servings
20 Min
55 Min


1 c
butter, softened
1 1/2 c
granulated sugar
3 large
8 oz
sour cream
1 tsp
almond extract
2 c
all purpose flour
1 tsp
baking powder
1/4 tsp
3/4 c
sliced almonds, divided
12 oz
apricot preserves, divided


1In a large bowl, cream butter and sugar, Add eggs, one at a time,beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract.
Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Sprinkle half of almonds in a greased and floured 10-inch tube pan. Spread half of batter over nuts. Carefully spoon half of preserves over batter, keeping preserves away from edges of pan. Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter. Bake at 350^ for 55-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely.

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