Recipe for cooking almond apricot coffee cake

Breakfast Recipes :: Coffeecakes

Almond Apricot Coffee Cake

1 c. butter or butter replacement, softened
2 c. sugar
3 eggs
8 oz. (1 c.) sour cream
1 tsp. almond extract or flavoring
2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 c. slivered almonds, divided
1 (10 to 12 ounce) jar apricot preserves

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and almond extract or flavoring; 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-c. fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in. of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in. of edges. Sprinkle with remaining almonds. Bake at 350 degrees F for 55 to 60 mins. or until a wooden pick inserted near the center comes out clean.

Cool in pan for 15 mins.. Carefully invert onto a serving platter.