almond apricot coffee cake

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Filed Under: bread, christmas, dessert, holiday, pie, thanksgiving, quick

Servs: 12   Prep:   Cook:

"From Greenfield, Iowa, Sharon Mensing writes, 'The nutty aroma and delicate fruit flavor make this cake special enough to serve for company.'"

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Ingredients [?]

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  • add   3/4 cup slivered almonds, divided
  • add   1 cup butter or margarine, softened
  • add   1 (12 ounce) jar apricot preserves, divided
  • add   2 cups all-purpose flour
  • add   1 cup sour cream
  • add   1/2 teaspoon baking soda
  • add   3 eggs
  • add   2 cups sugar
  • add   1/2 teaspoon baking powder
  • add   1 teaspoon almond extract
  • add   1/4 teaspoon salt


  1. In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine dry ingredients; add to the creamed mixture alternately with sour cream. Beat on low just until blended. 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. Bake at 350 degrees F for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Carefully invert onto a serving platter.

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