Almond/Apricot Coffee Cake

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Filed Under: bread, dessert, quick

Servs: 16   Prep:   Cook:

"This is my favorite family recipe. The almonds and apricots make it a colorful coffee cake and an outstanding dessert."

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Ingredients [?]

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


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

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