Almond/Apricot Coffee Cake Recipes
Ingredients
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1 cup butter, softened
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1 1/2 cups sugar
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3 eggs
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1 cup sour cream
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3/4 teaspoon almond extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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3/4 cup sliced almonds, divided
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1 (12 ounce) jar apricot preserves, divided
Directions
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In a large mixing 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-in. 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 degrees F for 50-60 minutes. Cool in pan
on rack for 20 minutes. Remove from pan; cool completely.
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