Almond Apricot Coffee Cake
- 1 c. butter or margarine, softened
- 2 c. sugar
- 3 eggs
- 1 c. (8 oz.) sour cream
- 1 tsp. almond extract
- 2 c. all purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 3/4 c. slivered almonds, divided
- 1 jar (10 to 12 oz.) apricot preserves, divided
- In a mixing bowl, cream butter and sugar. Add the eggs, sour cream and extract; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. 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 inch of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 inch of edges. Sprinkle with remaining almonds. Bake at 350u0b0 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Carefully invert onto a serving platter.
butter, sugar, eggs, sour cream, almond extract, flour, baking powder, salt, slivered almonds, apricot preserves
Taken from www.cookbooks.com/Recipe-Details.aspx?id=26958 (may not work)