Apricot Almond Coffee Cake

Make this delicious Apricot Almond Coffee Cake for a wonderful treat!

Streusel:

1/2 cup slivered almonds

2/3 cup all-purpose flour

2/3 cup light brown sugar

1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

4 Tbsp. unsalted butter, melted

Cake:

3-15 oz. cans apricot halves in juice, drained

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 cup unsalted butter, softened

1 cup sugar

3 large eggs

2 tsp. vanilla extract

1 cup sour cream

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan. Set aside.

Make streusel: Toast almonds until golden, 6-8 minutes, stirring halfway through. Let cool. Combine almonds with remaining streusel ingredients, mix well until crumbly.

Make cake: Pat apricots dry and set aside.

In a bowl, combine flour, baking powder, baking soda and salt. In another bowl, cream butter and sugar. Beat in eggs one at a time. Mix in vanilla. Beat in half of the flour mixture, mix in sour cream and stir in remaining flour mixture, scraping bowl.

Spread batter in pan. Top with a single layer of apricots.

Sprinkle with streusel.

Bake until a toothpick inserted in center comes out clean, 35- 40 minutes. Cool.

Serves 16

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