This tender, buttery coffee cake is a celebration of almond and apricot — a timeless pairing that never disappoints. A ribbon of bright fruit preserves keeps the crumb wonderfully moist, while slivered almonds add just the right amount of crunch. It’s a lovely choice for a cozy brunch, a holiday breakfast spread, or simply an afternoon pause with a cup of tea.
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, for dusting (optional)
METHOD:
Preheat oven to 350°F. Grease and flour a 12-cup bundt pan.
In a stand mixer or large bowl, cream the butter and sugar until very light and fluffy. Beat in the eggs one at a time, then mix in the sour cream and almond extract.
In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the wet mixture and mix until just combined.
Spread half the batter evenly into the prepared pan. Top with half the almonds and half the apricot preserves, keeping preserves about 1/2 inch away from the edges. Add remaining batter, then spoon the remaining preserves over the top, again staying away from the edges. Finish with the remaining almonds.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes. Invert onto a serving plate, cool fully, and dust with powdered sugar if desired.
SERVING SUGGESTIONS:
- Serve warm slices with a dollop of lightly sweetened whipped cream.
- Add a spoonful of apricot preserves on the side for extra fruitiness.
- Pair with dark roast coffee or almond-scented black tea.
- Beautiful addition to brunch buffets, holiday breakfasts, or afternoon gatherings.
YIELD: 12-16 servings
SOURCE: Recipe courtesy of B&R Farms
