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Name: Apricot Amaretto Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2/3 c Dried apricots; snipped; 1/2 c Almonds; sliced; 1/2 c Butter; 1 3/4 c Flour; 1/3 c Brown Sugar packed; 1/4 c Sour cream; 3/4 c Brown Sugar packed; 1 c Coconut; flaked, toasted; 1/4 ts Salt; 3 Eggs; 1/4 c Amaretto; 1 ts Baking soda; 3 ts Butter softened; 1/2 c Apricot preserves

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INGREDIENTS

2/3 c Dried apricots; snipped
1/2 c Almonds; sliced
1/2 c Butter
1 3/4 c Flour
1/3 c Brown Sugar ; packed
1/4 c Sour cream
3/4 c Brown Sugar ; packed
1 c Coconut; flaked, toasted
1/4 ts Salt
3 Eggs
1/4 c Amaretto
1 ts Baking soda
3 ts Butter ; softened
1/2 c Apricot preserves

Servings

INSTRUCTIONS

Grease a 10" microwave-safe fluted tube dish. Sprinkle almonds over sides. Combine coconut, 1/3 cup brown sugar and 3 tbsp butter. Press into bottom of dish. Set aside. Stir together flour, baking soda and salt. Beat 1/2 cup butter. Add 3/4 cup brown sugar and beat until fluffy. Add eggs, preserves and sour cream. Beat well. Add flour mixture and Amaretto, alternately, to beaten mixture, beating well after each addition. Fold in apricots. Transfer batter to prepared dish. Micro cook, uncovered, on 50 % power (medium) for 12 minutes, giving dish a quarter turn every 5 minutes. To test for doneness, scratch the slightly wet surface with a wooden toothpick. The cake should be cooked underneath. If not done, cook on 100 % (high) for 30 seconds to 2 minutes or until done. Cool on rack for 5 minutes. Invert and cool on a platter.

NOTES

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Apricot Amaretto Cake

2/3 c Dried apricots; snipped
1/2 c Almonds; sliced
1/2 c Butter
1 3/4 c Flour
1/3 c Brown Sugar packed
1/4 c Sour cream
3/4 c Brown Sugar packed
1 c Coconut; flaked, toasted
1/4 ts Salt
3 Eggs
1/4 c Amaretto
1 ts Baking soda
3 ts Butter softened
1/2 c Apricot preserves

Grease a 10" microwave-safe fluted tube dish. Sprinkle almonds over sides.  Combine coconut, 1/3 cup brown sugar and 3 tbsp butter. Press into bottom  of dish. Set aside. Stir together flour, baking soda and salt. Beat 1/2 cup  butter. Add 3/4 cup brown sugar and beat until fluffy. Add eggs, preserves  and sour cream. Beat well. Add flour mixture and Amaretto, alternately, to  beaten mixture, beating well after each addition. Fold in apricots.  Transfer batter to prepared dish. Micro cook, uncovered, on 50 % power  (medium) for 12 minutes, giving dish a quarter turn every 5 minutes. To  test for doneness, scratch the slightly wet surface with a wooden  toothpick. The cake should be cooked underneath. If not done, cook on 100 %  (high) for 30 seconds to 2 minutes or until done. Cool on rack for 5  minutes. Invert and cool on a platter.

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Nutrition

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Serving Size: 1 Serving (154g)
Recipe Makes: 12 Servings

Calories: 445
Calories from Fat: 142 (32%)

Amt Per Serving		% DV

	Total Fat 15.8g	21 %
	Saturated Fat 7.9g	39 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 1.3g
Cholesterol 289.1mg		89 %
Sodium 272.3mg		9 %
Potassium 178mg		5 %
Total Carbohydrate 65g		19 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 64.4g
Protein 10.4g		15 %
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.

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Calories per serving: 445

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