Shelly's Recipe

APRICOT ALMOND COFFEE CAKE

Category: Coffee Cake

Topping
1 cup sliced or slivered almonds
2 tbsp sugar
1 tsp ground cinnamon

Cake
1 cup butter, softened
2 cups sugar
2eggs
1 tsp almond extract
1 1/2 cups cake flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sour cream
1 (6 oz) jar apricot preserves
Additional toasted almonds, optional

Combine topping ingredients; sprinkle a third of the mixture in the bottom of a well-greased and floured 9 inch springform pan with a flat bottom tube pan insert (not fluted).

In a mixing bowl, cream butter and sugar. Add eggs and extract; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Spoon half over topping in pan. Sprinkle with another third of the topping; cover with remaining batter and topping. Bake at 350 for 60-65 minutes or until done. Cool for 10 minutes.

Loosen edges and remove sides of pan. Run a knife around the bottom of the tube pan. Cool for 10 minutes on a wire rack. Carefully invert onto a serving platter, Spread preserves over top. Garnish with toasted almonds if desired. Serve warm. Yield: 10-12 servings,

Note: Only a springform pan with tube insert will work for this recipe. Do not use a bundt or angel food cake pan.