Name: Easy Almond Apricot Coffee Cake
Yield: 4 servings
Ingredients: 1 cup butter, softened; 1-1/2 cups sugar; 3 large eggs; 1 cup sour cream; 3/4 to 1 teaspoon almond extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup sliced almonds, divided; 1 jar (12 ounces) apricot preserves, divided

Servings: persons

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

1
In a large 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 350u00b0 for 50-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely.

No nutrition data on file — estimate from the ingredient list.

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No specific allergen information. Please check the ingredient list for possible allergens.

Easy Almond Apricot Coffee Cake

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