Reviewed: Nov. 9, 2009

I made this for a recipe swap and even my husband, who doesn't generally like sweets, enjoyed it!! The only problem I had was getting the apricot preserves to spread easily. I definitely recommend this dish (but serve it warm for best results).

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DaniellePaoli

Cooking Level: Beginning

Home Town: Winter Haven, Florida, USA

Living In: Belvidere, Illinois, USA

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Reviewed: Apr. 15, 2009

We made this recipe twice and both times had trouble with the rising and falling and it was difficult to remove from the pan. Did anyone else experience this problem? It was very tasteful and I would consider making again but question the leavening ingredients. Maybe should not have baking soda.

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Gerarda

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Reviewed: Mar. 9, 2009

This is a great cake...very moist and flavorful, without being overpowering. I made a few changes to the recipe when I made it: substituted plain yogurt for sour cream, aded about another 1/4 cup or so of flour, a little extra almond extract, used a little more than 1 cup of sugar instead of 2 (too much in my opinion), and added enough milk to make a thick batter (maybe 1/4 cup). Delicious and not overly sweet. I will definitely make this or variations of it again.

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Christine

Cooking Level: Expert

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Reviewed: Jan. 27, 2009

This is a new favorite in our house. I made it for a birthday party (for someone who loves apricots) and there wasn't a crumb left. I've had people asking for it everyday since the party.

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HWRIGHT947

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Reviewed: Nov. 12, 2008

Had RAGE reviews from a baker and a judge from pastry cook offs. The apricot preserves were not what I wanted them to look like in teh finale.... I topped with a hint of Powdered sugar and some toasted almonds.

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Party of 5

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2008

Fantastic cake. I did not let my cake cool enough and had a little bit of a collapse but the taste was still wonderful. My family had rave reviews.

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LESLEYfromWI

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Reviewed: Dec. 1, 2007

It was a very good coffee cake specially if you like cakes with jam.when you are making this cake make sure spread jam 1 inch to the both edges.

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Reviewer:

Mahsa

Cooking Level: Expert

Living In: Culver City, California, USA

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Reviewed: Sep. 19, 2007

This is an excellent recipe and a pleasant change from the cinnamon type coffee cakes. Rich enough to serve with ice cream and keeps well. Thanks for submitting.

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