Apricot Almond Coffeecake
From chefmeow 17 years ago
- 50 minutes to make
- Serves 12
This is a recipe I obtained from my Aunt Maggie's collection when I inherited the family collection in 1980. This was a coffeecake she made often for her family and Sunday School class. I remember going to her house after Church as a young child and having this sweet delight with a big glass of milk. Read more Yummy See less
Ingredients
- 1 cup butter shopping list
- 2 cups sugar shopping list
- 2 large eggs shopping list
- 1 teaspoon almond extract shopping list
- 2 cups all-purpose flour sifted shopping list
- 1 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 8 ounces sour cream shopping list
- 1 cup sliced almonds shopping list
- 10 ounce jar apricot preserves shopping list
How to make it
- Beat butter at medium speed with mixer about 2 minutes then gradually add sugar and beat 7 minutes.
- Add eggs one at a time beating until yellow just disappears then stir in almond extract.
- Combine dry ingredients then add butter mixture alternately with sour cream and mix at low speed until blended after each addition.
- Place one third of batter in a greased and floured bundt pan then sprinkle with half of the almonds and dot with half of the preserves.
- Top with remaining batter and sprinkle with remaining almonds then dot with remaining preserves.
- Bake at 350 for 50 minutes.
- Cool in pan on wire rack 15 minutes.
- Remove from pan and cool completely.
The Rating
Reviewed by 12 people-
This cake looks absolutely delicious. Don't know who this sick person that commented is but do think they should leave and get a life.
pleclare
in Framingham loved it
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Yummy recipe Chef, looks wonderful.
Susan
sitbynellie
in Glasgow loved it
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Great recipe!
pleclare
in Framingham loved it
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