Here’s a delicious coffee cake recipe from B & R Farms featuring two fabulous ingredients – apricots and almonds.
INGREDIENTS:
1 cup butter, softened
2 cups sugar
3 large eggs
1 cup sour cream
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup slivered almonds, divided
1 10 ounce jar B & R Farms Dried Apricots Preserves, divided
Powdered sugar (optional)
METHOD:
Preheat oven to 350°F.
In a mixing bowl, cream butter, and sugar and continue to beat until light and fluffy. Add eggs, sour cream, and extract and mix well.
Combine flour, baking powder, and salt. Add to creamed mixture and mix well.
Spread half of the batter in greased and floured 12-cup bundt pan. Sprinkle batter with half of the almonds. Spread half of the apricot preserves over the batter and almonds to within 1/2 inch of the edges. Cover with remaining batter. Spoon remaining preserves over batter within 1/2 inch of edges. Sprinkle with remaining almonds.
Bake at 350°F for 55-60 minutes, or until a toothpick comes out clean.
Cool in pan for 15 minutes.
Carefully invert onto a serving platter. Dust with powdered sugar, if desired.
YIELD: 12-16 servings
SOURCE: B & R Farms
