Apricot-Almond Coffee Cake

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Nutritional Information

Amount per serving
  • Calories: 328
  • Fat: 15g
  • Saturated fat: 8g
  • Protein: 5g
  • Carbohydrate: 47g
  • Fiber: 2g
  • Cholesterol: 74mg
  • Sodium: 197mg

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

  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.
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