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Apricot Almond Coffee Cake




Source of Recipe


Posted by Wanderer. Source: Marcia Adams “New Recipes From Quilt Country,” 1997.


Recipe Introduction


Serves 12

Wanderer’s Note: Although this particular cookbook does not identify egg size, Ms. Adams’ “Cooking From Quilt Country” and “Heartland” cookbooks specifically stated she uses jumbo-size eggs, same as the Amish do. Thus, I’d be inclined to assume the eggs in the Amish recipe below would also be jumbo size. She also recommends in this cookbook “When creaming fats and sugars together, first beat or whip the fat a few seconds to further break it down (it is generally at room temperature, unless otherwise instructed), then gradually add the sugar. Dumping in the sugar all at once will not give you a smooth, cream emulsion.”
“This superb coffee cake is one of the fancier ones prepared by the Amish, not only to sell to the English but for themselves too, as a special treat. The almonds and apricot preserves fall to the bottom of the cake, creating a surprise layer of texture and flavor. Wrapped in foil, pieces of coffee cake might also be taken to the fields along with a thermos of coffee for a midmorning snack.”


List of Ingredients




1 cup (2 sticks) butter, at room temperature
2 cups sugar
2 eggs
1 cup sour cream, at room temperature
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking poweder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup sliced almonds
1 (10-ounce) jar apricot preserves

Recipe



Preheat the oven to 350F. Grease and flour a Bundt pan or tube pan; set aside. In a mixer bowl, cream the butter with the sugar thoroughly, then beat in the eggs, one at a time. Stir in the sour cream and almond extract; combine.

In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingreients to the butter-sugar mixture. Blend until just combined. (Don’t overbeat or the cake will have holes in it when baked.) Pour one-third of the batter into the prepared pan. Sprinkle one-half of the almonds on top and smooth on one-half of the preserves. Spoon on the remaining batter and smooth the top, then top with the remaining almonds and preserves. Bake for 1 hour or until done.

Remove the cake from the oven. To assure a moist coffee cake, cover the hot bread with foil and a terry cloth towels. Let it stand for 15 minutes, then remove from the pan and recover with the foil and towel until completely cooled. Slice into wedges and serve.