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Almond Apricot Coffee Cake

"From Greenfield, Iowa, Sharon Mensing writes, 'The nutty aroma and delicate fruit flavor make this cake special enough to serve for company.'"
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Ingredients

1 h 15 m servings
Original recipe yields 12 servings

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Directions

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  1. In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine dry ingredients; add to the creamed mixture alternately with sour cream. Beat on low just until blended. Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds. Bake at 350 degrees F for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Carefully invert onto a serving platter.

Reviews

Read all reviews 9
  1. 9 Ratings

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Most helpful positive review

This is an excellent recipe and a pleasant change from the cinnamon type coffee cakes. Rich enough to serve with ice cream and keeps well. Thanks for submitting.

Most helpful critical review

the cake itself isn't very good at all and then adding a relatively tart fruit on top doean't help it any.

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This is an excellent recipe and a pleasant change from the cinnamon type coffee cakes. Rich enough to serve with ice cream and keeps well. Thanks for submitting.

It was a very good coffee cake specially if you like cakes with jam.when you are making this cake make sure spread jam 1 inch to the both edges.

Had RAGE reviews from a baker and a judge from pastry cook offs. The apricot preserves were not what I wanted them to look like in teh finale.... I topped with a hint of Powdered sugar and some ...

Fantastic cake. I did not let my cake cool enough and had a little bit of a collapse but the taste was still wonderful. My family had rave reviews.

the cake itself isn't very good at all and then adding a relatively tart fruit on top doean't help it any.

This is a great cake...very moist and flavorful, without being overpowering. I made a few changes to the recipe when I made it: substituted plain yogurt for sour cream, aded about another 1/4 ...

This is a new favorite in our house. I made it for a birthday party (for someone who loves apricots) and there wasn't a crumb left. I've had people asking for it everyday since the party.

I made this for a recipe swap and even my husband, who doesn't generally like sweets, enjoyed it!! The only problem I had was getting the apricot preserves to spread easily. I definitely recom...

We made this recipe twice and both times had trouble with the rising and falling and it was difficult to remove from the pan. Did anyone else experience this problem? It was very tasteful and I...