Apricot Almond Coffeecake
1 cup butter
2 cups sugar
2 large eggs
1 teaspoon Almond Extract
2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces sour cream
1 cup sliced almonds
1 10-ounce jar apricot preserves
Beat butter at medium speed with mixer
about 2 minutes.
Gradually add sugar; beating 5-7 minutes.
Add eggs one at a time, beating until
yellow just disappears.
Stir in almond extract.
Combine dry ingredients; add butter
mixture alternately with sour cream.
Mix at low until blended after each addition.
Place one third of batter in a greased and
floured bundt pan.
Sprinkle with half of almonds, and dot with
half of preserves.
Top with remaining batter; sprinkle with
remaining almonds and dot with remaining
preserves.
Bake at 350 degrees F for 50-55 minutes.
Cool in pan on wire rack 10-15 minutes.
Remove from pan and cool completely.
--
_______________________________________________
Get your free email from www.doramail.com with 30 Megs of disk space in
webhosting and e-mail storage!
Powered by Outblaze
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
