Ingredients for Apricot Almond Coffee Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1/2 cup apricot preserves
- 1/2 cup sliced almonds
- 1 1/2 cups powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Additional sliced almonds, for garnish
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How to Make Apricot Almond Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the almond extract and half of the chopped almonds.
- Spread half of the batter into the prepared bundt pan.
- Evenly spread the apricot preserve over the batter.
- Top with the remaining batter and sprinkle with the remaining chopped almonds.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
206g
Fat
63g
Carbs
23g
