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APRICOT=ALMOND COFFEE CAKE Recipe

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This recipe for APRICOT=ALMOND COFFEE CAKE is from FROM MY KITCHEN WITH LOVE, Volumn 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c salted butter, softened
2 c sugar
2 eggs
1 tsp almond extract
2 c flour
1 tsp baking powder
1/4 tsp salt
8 oz. sour cream
1 c almonds sliced
1 10 oz. jar Smuckers Apricot Preserves
Directions:
Directions:
Beat butter until creamy, gradually add sugar, beat at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears, stir in extract. Combine flour, baking powder and salt, add butter mixture alternately with sour cream to flour mixture beating on low speed, Place about 1/3 mixture into greased bundt pan. Srinlkle witrh half of almonds and dot with half of presercves. Pour remaining batter into pan and top with almonds and rest of preserves. Bake at 350º for 50 to 55 minutes. Cool in pan about 15 minutes before removing.

 

 

 

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