Even when the percolating coffee and simmering tea set the ambience at cosy, a single piece de resistance — amid the cookies and bars — is called for. This apricot-studded coffee cake fits the bill.
- Portion size 12 servings
- Credits : Holiday Best 2000
Ingredients
Topping:
Method
Grease 10-inch (4 L) tube pan; line bottom of pan with parchment or waxed paper. Set aside.
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger and salt. Add to butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Stir in apricots and almonds. Spread in prepared pan.
Topping:
Stir together almonds, sugar and cinnamon; sprinkle over batter. Bake in centre of 350°F (180°C) oven for about 55 minutes or until tester inserted in centre comes out clean. Let cool on rack. (Make-ahead: Wrap in plastic wrap; store at room temperature for 2 days. Or overwrap in heavy-duty foil or enclose in airtight container; freeze for up to 2 weeks.)
In small bowl, whisk icing sugar with orange juice; drizzle over cake. Sprinkle chopped apricots over top.
Nutritional facts <b>Per serving:</b> about
- Sodium 316 mg
- Protein 6 g
- Calories 385.0
- Total fat 16 g
- Cholesterol 64 mg
- Saturated fat 7 g
- Total carbohydrate 57 g
%RDI
- Iron 18.0
- Folate 15.0
- Calcium 7.0
- Vitamin A 25.0
- Vitamin C 2.0
