* Exported from MasterCook *

                      Apricot Almond Coffee Cake - TOH

Recipe By     :Contest winning recipe from Taste of Home
Serving Size  : 11    Preparation Time :0:00
Categories    : !! BlueRibbon                   Bread, Quick
                 Breakfast

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         TOPPING:
   1                cup  sliced or slivered toasted almonds
   2        tablespoons  sugar
   1           teaspoon  ground cinnamon
                         CAKE:
   1                cup  butter or margarine -- softened
   2               cups  sugar
   2                     eggs
   1           teaspoon  almond extract
   1 1/2           cups  cake flour
   1 1/2      teaspoons  baking powder
      1/2      teaspoon  salt
   1                cup  sour cream -- (8 ounces)
   1                jar  apricot preserves -- (6 ounces)
                         Additional toasted almonds -- optional

This cake looks beautiful on a silver serving 
plate with holly leaves and red berries around 
it. Delicious and elegant, it won a blue ribbon 
at the Oklahoma State Fair. —Peggy Phelps, Oklahoma City, Oklahoma

  SERVINGS 10-12
  PREP 20 min.
  COOK 60 min.

Combine topping ingredients; sprinkle a third of 
mixture in the bottom of a well-greased and 
floured 9-in. springform pan with a flat bottom 
tube pan insert (not fluted). In a mixing bowl, 
cream butter and sugar. Add eggs and extract; mix 
well. Combine flour, baking powder and salt; add 
to creamed mixture alternately with sour cream. 
Spoon half over topping in pan. Sprinkle with 
another third of the topping; cover with 
remaining batter and topping. Bake at 350° for 60 
to 65 minutes or until done. Cool for 10 minutes. 
Loosen edges and remove sides of pan. Run a knife 
around the bottom of the tube pan. Cool for 10 
minutes on a wire rack. Carefully invert onto a 
serving platter. Spread preserves over top. 
Garnish with toasted almonds if desired. Serve warm. Yield: 10-12 servings.

Source:
   "http://recipes.tasteofhome.com/eRMS/secure/recp.aspx?recid=19";
S(Formatted for Mastercook):
   "by Deirdre Dee (zosha)"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 415 
Calories; 22g Fat (47.1% calories from fat); 3g 
Protein; 53g Carbohydrate; trace Dietary Fiber; 
93mg Cholesterol; 359mg Sodium.  Exchanges: 1 
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 1/2 
Fat; 2 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0



You cannot prevent the birds of sorrow from 
flying over your head, but you can prevent them 
from building their nests in your hair     Deirdre Dee (zosha)





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