The best delicious Apricot Almond Coffee Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apricot Almond Coffee Cake recipe today!
Hello my friends, this Apricot Almond Coffee Cake recipe will not disappoint, I promise! Made with simple ingredients, our Apricot Almond Coffee Cake is amazingly delicious, and addictive, everyone will be asking for more Apricot Almond Coffee Cake.
What Makes This Apricot Almond Coffee Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apricot Almond Coffee Cake.
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TOPPING:
1 c Toasted almonds — sliced or 2 tb Sugar
Slivered 1 ts Ground cinnamon
-CAKE:-
1 c Butter or margarine — 1/2 ts Salt
Softened 1 c Sour cream — (8 ounces)
2 c Sugar 1 Jar apricot preserves — (6
2 Eggs Ounces)
1 ts Almond extract Additional toasted almonds,
1 1/2 c Cake flour Optional
1 1/2 ts Baking powder
Combine topping ingredients; sprinkle a third of mixture in the
bottom of a well greased and floured 9-in. springform pan with a
flatbottom tube pan insert (not fluted). In a mixing bowl, cream
butter and sugar. Add eggs and extract; mix well. Combine flour,
baking powder and salt; add to creamed mixture alternately with sour
cream. Spoon half over topping in pan. Sprinkle with another third of
the topping; cover with remaining batter and topping. Bake at 350
deg. for 60-65 minutes or until done. Cool for 10 minutes. Loosen
edges and remove sides of pan. Run a knife around the bottom of the
tube pan. Cool for 10 minutes on a wire rack. Carefully invert onto a
serving platter. Spread preserves over top. Garnish with toasted
almonds if desired. Serve warm. Yield: 10-12 servings. Editor’s Note:
Only a springform pan with tube insert will work for this recipe. Do
not use a bundt or angel food cake pan
Yields
1 servings
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