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Category: QUICK BREADS & MUFFINS
Prep Time: Cook Time: Total Time:
This a yummy coffee cake that combines two great flavors almond and apricots. My boys love this coffee cake on a lazy Sunday morning after church!
Serves 8
Cake:
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 eggs
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 cup yogurt or sour cream
1 1/2 cup cake flour or all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1/2 cup apricot jam
Crumb Topping
1/4 cup sugar
2 Tablespoons flour
3 tablespoons unsalted butter
1/4 cup toasted sliced almonds
1/2 cup brickle/toffee bits, you can use 2 toffee bars crushed as a substitute
Directions for crumb topping:
In a small bowl mix together the flour and butter with a fork or pastry whisk to form pea sized pieces of butter.
Add the toffee bits and toasted almonds mix well set aside.
Glaze
1 cup apricot preserves melted in the microwave or stove-top.
Directions for cake:
Heat oven to 350°F.
Grease and flour standard bundt pan.
Set aside.
1.Combine sugar, butter, eggs, almond and vanilla extract in large bowl.
Beat at medium speed, scraping bowl often, until well mixed and fluffy and light yellow
2.Add yogurt, mix well
3.Add all remaining coffee cake ingredients.
4.Mix well scraping bowl several times to make sure everything gets incorporated.
-but do not over mix-
5.Spread half of batter into prepared pan; dot spoonfuls of apricot preserves over batter.
6.Sprinkle 1/2 of the almond crumb topping over apricot preserves.
7.Carefully spread the remaining batter over crumb topping.
8.Sprinkle the coffee cake with remaining almonds and toffee crumb topping.
9.Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Cool completely.
Glaze with melted apricot preserves.
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Almond Brickle Apricot Coffee Cake
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Category: QUICK BREADS & MUFFINS
Prep Time: Cook Time: Total Time:
This a yummy coffee cake that combines two great flavors almond and apricots. My boys love this coffee cake on a lazy Sunday morning after church!
Serves 8
Cake:
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 eggs
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 cup yogurt or sour cream
1 1/2 cup cake flour or all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1/2 cup apricot jam
Crumb Topping
1/4 cup sugar
2 Tablespoons flour
3 tablespoons unsalted butter
1/4 cup toasted sliced almonds
1/2 cup brickle/toffee bits, you can use 2 toffee bars crushed as a substitute
Directions for crumb topping:
In a small bowl mix together the flour and butter with a fork or pastry whisk to form pea sized pieces of butter.
Add the toffee bits and toasted almonds mix well set aside.
Glaze
1 cup apricot preserves melted in the microwave or stove-top.
Directions for cake:
Heat oven to 350°F.
Grease and flour standard bundt pan.
Set aside.
1.Combine sugar, butter, eggs, almond and vanilla extract in large bowl.
Beat at medium speed, scraping bowl often, until well mixed and fluffy and light yellow
2.Add yogurt, mix well
3.Add all remaining coffee cake ingredients.
4.Mix well scraping bowl several times to make sure everything gets incorporated.
-but do not over mix-
5.Spread half of batter into prepared pan; dot spoonfuls of apricot preserves over batter.
6.Sprinkle 1/2 of the almond crumb topping over apricot preserves.
7.Carefully spread the remaining batter over crumb topping.
8.Sprinkle the coffee cake with remaining almonds and toffee crumb topping.
9.Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Cool completely.
Glaze with melted apricot preserves.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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