almond-apricot coffee cake
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.
prep time
20 Min
cook time
55 Min
method
---
yield
16 servings
Ingredients
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 8 ounces sour cream
- 1 teaspoon almond extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sliced almonds, divided
- 12 ounces apricot preserves, divided
How To Make almond-apricot coffee cake
-
Step 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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