Try this Almond Apricot Coffee Cake recipe, or contribute your own.
Suggest a better descriptionIn a mixing bowl, cream butter and sugar. Add eggs, sour cream and extract; mix well. Combine flour, baking powder, and salt. Add to creamed mixture and mix well. 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 inch of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 inch of egdes. Sprinkle with remaining almonds. Bake at 350 for 55-60 minutes. Cool in pan for 15 minutes. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #854 by John Setzler
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 753 | ||
Calories from Fat: 251 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 312.5mg | 96 % | |
Sodium 503.8mg | 17 % | |
Potassium 186.5mg | 5 % | |
Total Carbohydrate 118g | 35 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 116.6g | ||
Protein 11.8g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 753
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