Almond Apricot Coffee Cake Recipe

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Type: Almond Apricot Coffee Cake Free Cooking Recipe – Breakfast


Ingredients / Directions
1 cup(s) butter or margarine
2 cup(s)s granulated sugar
3 eggs
8 ounces (1 cup(s)) sour cream
1 teaspoon almond extract
2 cup(s)s all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup(s) slivered almonds
1 (10 to 12 ounce) jar apricot preserves 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(s) 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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