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Recipe: Almond Apricot Coffee Cake
Similar Categories: Almond, Apricot, Coffee, Cake
1 cup butter or margarine
2 cups sugar
3 whole eggs
8 ounces 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
10 ounces apricot preserves (up to 12 oz) -- divided
In a mixing bowl, cream butter and sugar. Add 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 the almonds.
Spread half of the preserves to within 1/2" of the edges. Cover with
remaining batter. Spoon remaining preserves over batter to within 1/2" of
the edges. Sprinkle with remaining almonds. Bake at 350=BA for 55 to 60
minutes or until a toothpick inserted near the center comes out clean.
Cool in pan for 15 minutes. Carefully invert onto a serving platter.
Per Serving (excluding unknown items): 5413 Calories; 304g Fat (49.6%
calories from fat); 74g Protein; 623g Carbohydrate; 14g Dietary Fiber;
1158mg Cholesterol; 3201mg Sodium. Exchanges: 14 Grain(Starch); 5 Lean
Meat; 1/2 Non-Fat Milk; 57 1/2 Fat; 27 Other Carbohydrates.
2 cups sugar
3 whole eggs
8 ounces 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
10 ounces apricot preserves (up to 12 oz) -- divided
In a mixing bowl, cream butter and sugar. Add 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 the almonds.
Spread half of the preserves to within 1/2" of the edges. Cover with
remaining batter. Spoon remaining preserves over batter to within 1/2" of
the edges. Sprinkle with remaining almonds. Bake at 350=BA for 55 to 60
minutes or until a toothpick inserted near the center comes out clean.
Cool in pan for 15 minutes. Carefully invert onto a serving platter.
Per Serving (excluding unknown items): 5413 Calories; 304g Fat (49.6%
calories from fat); 74g Protein; 623g Carbohydrate; 14g Dietary Fiber;
1158mg Cholesterol; 3201mg Sodium. Exchanges: 14 Grain(Starch); 5 Lean
Meat; 1/2 Non-Fat Milk; 57 1/2 Fat; 27 Other Carbohydrates.
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