Apricot and Almond Snack Cake

Submitted by Kim127

"This is a nice light coffee cake that has a wonderful almond flavor and the apricot preserves adds the right amount of sweet/tart. It's also a nice presentation with the ribbon of almonds and preserved in the middle. Enjoy."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 12

ingredients

• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 1 cup sour cream
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 cup sliced almonds
• 10 ounces apricot preserves

directions

1. Sift together flour, baking soda and salt.
2. Cream together butter and sugar until light and fluffy.
3. Add eggs one at a time and mix well.
4. Fold in sour cream and almond extract.
5. Fold in flour mixture until well blended.
6. Grease and flour 10-inch tube pan or bundt pan.
7. Fill pan with about 1/3 of the batter. Spread half the almonds and half the apricot preserves over the batter.
8. Cover with remaining batter.
9. Sprinkle top with remaining almonds and apricot preserves.
10. Bake at 350°F for 1 hour (or until done).
11. Cool on rack. Turn out onto plate with topping side up.

Reviews

[MK W.]

The cake itself is good, but it in no way resembled the picture. When I checked on it about 45 minutes into cooking time, the last layer of almonds and preserves had disappeared into the depths. After cooling completely in the pan, the bottom side that was facing up had sunk deeply. And of course the cake stuck, so I just scooped out the preserves in the bottom of the pan and spread them on top. Would love to see video or step-by-step pictures of how this recipe was originally made.

 

[Maito]

We liked this, but it was a bit sweet for us, maybe because of the amount of the preserves. When I went to flip this out, part of the top stuck in the pan. I greased and floured it well, so I think either I didn't cool it long enough or the jam sinking to the bottom during cooking stuck to what would become the top. We liked the subtle almond flavor in this.

 

[Lavender Lynn]

This is a good cake. I followed the ingredients except I didn't have any almond extract. I was short of almonds so I didn't put them inside the cake just on the top. In my cake the apricot preserves seemed to mix with batter while baking, probably because I didn't put in the almonds. Made for make my recipe.

 

[Bev I Am]

I love this coffee cake! I used red raspberry preserves instead of the apricot (all I had on hand) and then followed Kim's instructions to the letter. This makes a beautiful coffeecake which is perfect to serve with breakfast or just as a great snack mid-day! Thanks so much for sharing this recipe, Kim!