Apricot-Almond Coffee Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
Ingredients:
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 |
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 |
Directions:
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.
|
|