ALMOND-APRICOT COFFEE CAKE

Almond-Apricot Coffee Cake image

Provided by Pat Duran

Time 1h15m

Number Of Ingredients 10

1 c butter, softened
1 1/2 c granulated sugar
3 large eggs
8 oz sour cream
1 tsp almond extract
2 c all purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 c sliced almonds, divided
12 oz apricot preserves, divided

Steps:

1. In a large bowl, cream butter and sugar, Add eggs, one at a time,beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract. Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Sprinkle half of almonds in a greased and floured 10-inch tube pan. Spread half of batter over nuts. Carefully spoon half of preserves over batter, keeping preserves away from edges of pan. Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter. Bake at 350^ for 55-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely.