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Almond Apricot Coffee Cake

2016-07-26
  • Servings: 12
  • Prep Time: 20m
  • Cook Time: 55m
janet

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Nutritional Info

This information is per serving.

  • Calories

    618

  • Carbohydrates

    61

  • Cholesterol

    47

  • Fat

    31

  • Fiber

    5

  • Protein

    10

  • Saturated Fat

    6

  • Serving Size

    1 slice

  • Sodium

    274

  • Sugar

    58

  • Unsaturated Fat

    10

Ingredients

  • 1 cup margarine, softened
  • 2 cups sugar
  • 3 eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon almond extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cups slivered almonds
  • 1 jar (10-12 ounces) apricot preserves

Method

Step 1

Cream butter and sugar. Add eggs, sour cream and extract. Mix well.

Step 2

In another bowl combine flour, baking powder and salt. Add to creamed mixture and mix well.

Step 3

Spread half of batter in a greased and floured 12 cup angel food pan. Sprinkle with half of almonds. Spread half of preserves to within 1/2-in. of edges. Cover with remaining batter. Repeat almonds and preserves. Bake at 350° for 55 to 60 minutes. Cool in pan for 15 minutes.

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