Apricot-Almond Coffee Cake

Recipe by carolinafan
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 12-15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Grease and lightly flour a 10-inch Bundt pan; set aside.
  • In a medium bowl, combine flour, baking powder and salt.
  • In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Slowly add granulated sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each.
  • Beat in sour cream and almond extract. Beat in flour mixture until batter is smooth.
  • Spoon half of batter into prepared pan. Spoon apricot preserves over batter in pan, making sure preserves do not touch side of pan. Sprinkle with almonds.
  • Spoon remaining batter over almonds in pan.
  • Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
  • Cool in pan on a wire rack for 10 minutes. Remove from pan.
  • Serve warm or cool. Sprinkle with powdered sugar and drizzle with powdered sugar icing.
  • To prepare icing: In a medium bowl combine sifted powdered sugar, milk and vanilla. Stir in enough additional milk, 1 teaspoon at a time, to make an icing that's easy to drizzle.
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