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Almond Apricot Coffee Cake

SUBMITTED BY: Sharon Mensing

"From Greenfield, Iowa, Sharon Mensing writes, 'The nutty aroma and delicate fruit flavor make this cake special enough to serve for company.'"
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4.5 star rating.
Read Reviews (2)
PREP TIME  20 Min
COOK TIME  55 Min
READY IN  1 Hr 15 Min

SERVINGS

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Servings
 

INGREDIENTS

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

DIRECTIONS

  1. In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine dry ingredients; add to the creamed mixture alternately with sour cream. Beat on low just until blended. Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds. Bake at 350 degrees F for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Carefully invert onto a serving platter.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2007 by Mahsa
It was a very good coffee cake specially if you like cakes with jam.when you are making this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2007 by EILISH40
This is an excellent recipe and a pleasant change from the cinnamon type coffee cakes. Rich... MORE


 
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