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Glory Recipes -

Title: Almond Apricot Coffee Cake  
1 cup butter or margarine
softened 2 cups granulated sugar 3 eggs 8 ounces (1 cup) sour cream 1 teaspoon almond extract 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup slivered almonds
divided 1 (10 to 12 ounce) jar apricot preserves
Method: In a mixing bowl, cream butter and sugar.

Add eggs, sour cream and almond 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 350 degrees F for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes.

Carefully invert onto a serving platter.


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Glory Recipes