Apricot and Almond Snack Cake

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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.

Ingredients Nutrition

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.
Most Helpful

4 5

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.

4 5

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.

5 5

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!