Friday, June 8, 2012

Almond/Apricot Coffee Cake Recipes

Ingredients

  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 cup sour cream
  • 3/4 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sliced almonds, divided
  • 1 (12 ounce) jar apricot preserves, divided

Directions

  1. 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.