Apricot-Almond Coffee Cake

Nutritional Information

Calories 328
Fat 15 g
Satfat 8 g
Protein 5 g
Carbohydrate 47 g
Fiber 2 g
Cholesterol 74 mg
Sodium 197 mg

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

Preparation

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

Make streusel: Toast almonds until golden, 6 to 8 minutes, stirring halfway through. Let cool. Combine almonds with remaining streusel ingredients; mix 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 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 to 40 minutes. Cool on a rack.

Note:

January 2007
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