Apricot Almond Coffee Cake Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
TOPPING:
1 cup: Toasted almonds, sliced or
2 tbsp: Sugar,
Slivered,
1 tsp: Ground cinnamon,
CAKE:
1 cup: Butter or margarine --,
1/2 tsp: Salt,
Softened,
1 cup: Sour cream, (8 ounces)
2 cup: Sugar,
1 Jar: apricot preserves, (6
2: Eggs,
Ounces),
1 tsp: Almond extract,
Additional toasted almonds,
1 1/2 cup: Cake flour,
Optional,
1 1/2 tsp: Baking powder,
Directions:
Combine topping ingredients; sprinkle a third of mixture in the
bottom of a well greased and floured 9-in. springform pan with a
flatbottom 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 at 350
deg. 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. Yield: 10-12 servings. Editors Note:
Only a springform pan with tube insert will work for this recipe. Do
not use a bundt or angel food cake pan
Recipe By : Taste of Home
Source from luhu.jp
bottom of a well greased and floured 9-in. springform pan with a
flatbottom 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 at 350
deg. 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. Yield: 10-12 servings. Editors Note:
Only a springform pan with tube insert will work for this recipe. Do
not use a bundt or angel food cake pan
Recipe By : Taste of Home
Source from luhu.jp