Almond Apricot Coffee Cake

Total Time Prep: 20 min. Bake: 55 min. + cooling
Yield 12-16 servings
Test Kitchen Approved
The nutty aroma and delicate fruit flavor make this cake special enough to serve to company. Strawberry or raspberry preserves can be used as a tasty variation. —Sharon Mensing, Greenfield, Iowa

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup slivered almonds, divided
  • 1 jar (10 to 12 ounces) apricot preserves, divided
  • Confectioners' sugar, optional

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and extract; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well.
  2. 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.
  3. Bake at 350° for 55-60 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before inverting onto a serving plate. If desired, dust with confectioners' sugar.

Nutrition Facts

1 piece: 370 calories, 17g fat (9g saturated fat), 80mg cholesterol, 231mg sodium, 50g carbohydrate (36g sugars, 1g fiber), 5g protein.

The nutty aroma and delicate fruit flavor make this cake special enough to serve to company. Strawberry or raspberry preserves can be used as a tasty variation. —Sharon Mensing, Greenfield, Iowa
Recipe Creator

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