Almond Apricot Coffee Cake
2016-07-26- Cuisine: American
- Course: Breakfast/Brunch
- Skill Level: Easy
- Add to favorites
- Servings: 12
- Prep Time: 20m
- Cook Time: 55m
Average Member Rating
(4 / 5)
1 People rated this recipe
Related Recipes:
Nutritional Info
This information is per serving.
-
Calories
618 -
Carbohydrates
61 -
Cholesterol
47 -
Fat
31 -
Fiber
5 -
Protein
10 -
Saturated Fat
6 -
Serving Size
1 slice -
Sodium
274 -
Sugar
58 -
Unsaturated Fat
10
Ingredients
- 1 cup margarine, softened
- 2 cups sugar
- 3 eggs
- 1 cup (8 ounces) sour cream
- 1 teaspoon almond extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cups slivered almonds
- 1 jar (10-12 ounces) apricot preserves
Method
Step 1
Cream butter and sugar. Add eggs, sour cream and extract. Mix well.
Step 2
In another bowl combine flour, baking powder and salt. Add to creamed mixture and mix well.
Step 3
Spread half of batter in a greased and floured 12 cup angel food pan. Sprinkle with half of almonds. Spread half of preserves to within 1/2-in. of edges. Cover with remaining batter. Repeat almonds and preserves. Bake at 350° for 55 to 60 minutes. Cool in pan for 15 minutes.