- Apricot Almond Coffee Cake
Recipe:
I cup of butter
2 cups of sugar
2 eggs
1 cup of sour cream
1 tsp almond extract
2 cups of flour
1 tsp baking powder
1/4 tsp salt
1 cup slided almonds
1 ten ounce jar of apricot preserves
Instructions:
Preheat oven to 350. Cream butter and sugar until fluffy. Beat in eggs, one at a time. Fold in sour cream and almond extract. Sift together flour, baking powder and salt. Place 1/3 mixture in greased floured bundt pan. Sprinkle 1/2 almonds and 1/2 preserves. Spoon on rest of mix. Add preserves and sprinkle almonds. Bake at 350 for one hour. Cool on rack.