by
Grandma George
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Great gifts for giving
The perfect addition to any gift basket
Great idea for the holidays or any special occasion
~ Apricot Almond Coffee Cake ~
~Topping~
1 cup sliced or slivered toasted almonds
2 T sugar
1 t ground cinnamon
~Cake~
1 cup butter or margarine, softened
2 cups sugar
2 eggs
1 t almond extract
1 1/2 cups cake flour
1 1/2 t baking powder
1/2 t salt
1 cup sour cream
1--6 oz jar apricot preserves
additional toasted almonds, optional
Preheat oven to 350F.
Combine topping ingredients; sprinkle a third of mixture in
the bottom of a well-greased and floured 9 inch springform
pan with a flat bottom 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 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.
Makes 10-12 servings
*~*~*~*~*~*~*~*~*
Use wrapping paper to decoupage a plate. Place cake
on plate. Wrap with Saran Wrap. Decoupaged plate is
for decorative use only. Wipe clean with damp cloth.
Add recipe card.
