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    Apricot Almond Coffee Cake

    Source of Recipe


    List of Ingredients

    1 cup sliced or slivered almonds
    2 tablespoons sugar
    1 teaspoon ground cinnamon
    1 cup butter or margarine softened
    2 cups sugar
    2 eggs
    1 teaspoon almond extract
    1 1/2 cups cake flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1 cup sour cream
    6 ounce jar apricot preserves
    additional toasted almonds optional


    Combine topping ingredients; sprinkle a third of mixture in the bottom of a
    well-greased and floured 9 inch springform pan with a flat bottom tube pan
    insert (not fluted).
    In a mixing bowl, cream butter and sugar. Add eggs and extract; mix well.
    Combine flour, baking powder and salt; add to creamed mixture alternately
    with sour cream. Spoon half over topping in pan. Sprinkle with another
    third of the topping; cover with remaining batter and topping. Bake at 350
    F. for 60-65 minutes or until done. Cool for 10 minutes. Loosen edges and
    remove sides of pan. Run a knife around the bottom of the tube pan. Cool
    for 10 minutes on a wire rack. Carefully invert onto a serving platter.
    Spread preserves over top. Garnish with toasted almonds, if desired. Serve
    Yield: 10-12 servings. Only a springform pan with tube insert will work for this
    recipe. Do not use a bundt or angel food cake pan.

    Source: Taste of Home




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