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Apricot-Almond Coffee Cake

Yield 16 Servings

Ingredients

  • Streusel:
  • 1/2 cup slivered almonds
  • 2/3 cup all-purpose flour
  • 2/3 cup light brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, melted
  • Cake:
  • 3 (15 oz.) cans apricot halves in juice, drained
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (1/4 lb.) unsalted
  • butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream

Nutrition Information

  • calories 328
  • fat 15 g
  • satfat 8 g
  • protein 5 g
  • carbohydrate 47 g
  • fiber 2 g
  • cholesterol 74 mg
  • sodium 197 mg

How to Make It

  1. Preheat oven to 350°F. Grease and flour a 9-by-13- inch baking pan; set aside.

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

  3. Make cake: Pat apricots dry and set aside. In a bowl, combine flour, baking powder, baking soda and salt.

  4. In another bowl, cream butter and sugar. Beat in eggs one at a time. Mix in vanilla. Beat in half of flour mixture, mix in sour cream and stir in remaining flour mixture, scraping bowl.

  5. 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 to 40 minutes. Cool on a rack.