Apricot-Almond Coffee Cake

• Streusel:
• 1/2 cup slivered almonds
• 2/3 cup all-purpose flour
• 2/3 cup light brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, melted
• Cake:
• 3 (15 oz.) cans apricot halves in juice, drained
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (1/4 lb.) unsalted
• butter, softened
• 1 cup sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream

1. Preheat oven to 350u0b0F. Grease and flour a 9-by-13- inch baking pan; set aside.
2. Make streusel: Toast almonds until golden, 6 to 8 minutes, stirring halfway through. Let cool. Combine almonds with remaining streusel ingredients; mix until crumbly.
3. Make cake: Pat apricots dry and set aside. In a bowl, combine flour, baking powder, baking soda and salt.
4. In another bowl, cream butter and sugar. Beat in eggs one at a time. Mix in vanilla. Beat in half of flour mixture, mix in sour cream and stir in remaining flour mixture, scraping bowl.
5. Spread batter in pan. Top with a single layer of apricots. Sprinkle with streusel. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Cool on a rack.

streusel, almonds, allpurpose, light brown sugar, ground ginger, ground cinnamon, unsalted butter, apricot halves, flour, baking powder, baking soda, salt, unsalted, butter, sugar, eggs, vanilla, sour cream

Taken from www.myrecipes.com/recipe/apricot-almond-coffee-cake (may not work)