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
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