Apricot-almond Coffee Cake

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup butter, softened
• 2 cups granulated sugar
• 2 eggs
• 1 (8 ounce) carton sour cream
• 1 teaspoon almond extract
• 1/3 cup apricot preserves
• 1/3 cup sliced almonds, toasted
• sifted powdered sugar
• 1 1/2 cups sifted powdered sugar
• 4 teaspoons milk
• 1/4 teaspoon vanilla
• additional milk, if needed

Recipe

• 1 preheat oven to 350°f.
• 2 grease and lightly flour a 10-inch bundt pan; set aside.
• 3 in a medium bowl, combine flour, baking powder and salt.
• 4 in a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. slowly add granulated sugar, beating until light and fluffy. add eggs, one at a time, beating well after each.
• 5 beat in sour cream and almond extract. beat in flour mixture until batter is smooth.
• 6 spoon half of batter into prepared pan. spoon apricot preserves over batter in pan, making sure preserves do not touch side of pan. sprinkle with almonds.
• 7 spoon remaining batter over almonds in pan.
• 8 bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
• 9 cool in pan on a wire rack for 10 minutes. remove from pan.
• 10 serve warm or cool. sprinkle with powdered sugar and drizzle with powdered sugar icing.
• 11 to prepare icing: in a medium bowl combine sifted powdered sugar, milk and vanilla. stir in enough additional milk, 1 teaspoon at a time, to make an icing that's easy to drizzle.