APRICOT ALMOND COFFEE CAKE | Old-Fashioned Style | DIY Demonstration Recipe

Old-Fashioned APRICOT ALMOND COFFEE CAKE!! A delicious way to start your holiday mornings or any other morning of the year!! Recipe below...

APRICOT ALMOND COFFEE CAKE

Lightly grease and flour a 9-inch springform pan or regular round or square pan. Set aside.

Preheat oven to 350 degrees F.

• 1/2 teaspoon baking powder
• 3/4 cup apricot preserves, or substitute peach, cherry, or orange marmalade
• 3/4 cups chilled butter, cubed
• 1 cup sugar (3/4 cup for batter and 1/4 cup for cream cheese filling)
• 1 (8 oz.) pkg. cream cheese, softened
• 1/2 teaspoon baking soda
• 1/2 cup sliced almonds, or substitute with chopped pecans or walnuts
• 2-1/2 cups all-purpose flour
• 2 eggs (1 egg for batter and 1 egg for cream cheese filling)
• 1 cup (8 oz.) sour cream
• 1/4 teaspoon salt

1. In a large bowl; add flour and 3/4 cups sugar. Whisk well. Cut in butter until crumbly. Reserve 1/2 cup for topping. Add baking powder, baking soda, and salt to the remaining mixture. Whisk. Set aside.
2. In a medium bowl; add 1 egg, sour cream, vanilla extract, and almond extract. Whisk until well blended. Add to flour mixture. Stir well. Dough will be thick and sticky. Add batter to prepared baking pan. Use water dampened finger tips to evenly spread out batter.
3. Beat together additional egg, remaining sugar, and cream cheese until smooth and creamy. Spread evenly on top of batter. Spoon preserves over top.
4. Sprinkle with reserved crumb mixture and top with sliced almonds.
5. Bake on the middle oven rack for 50-60 minutes or until toothpick inserted come out clean. Cool in pan for 10 minutes, before removing loosen sides of springform pan. Cool completing on cooling rack for 1-3 hours.

TIPS: Store in airtight container for 1 day on countertop, or freeze up to 3 months.

~~~ENJOY your APRICOT ALMOND COFFEE CAKE~~~