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Apricot Almond Streusel Coffee Cake




Source of Recipe


Courtesy of: Canadian Living Cooks


List of Ingredients




Apricot Almond Streusel Coffee Cake


1/2 cup butter, softened
1 cup sugar
2 egg
1 tsp vanilla
2 cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 cup sour cream
1 1/2 cup chopped dried apricot
1/2 cup chopped blanched almonds

Topping


1/3 cup slivered almonds
1/4 cup packed brown sugar
1/2 tsp cinnamon
1/2 cup icing sugar
1 tbsp orange, juice
1/4 cup chopped dried apricot



Recipe



Apricot Almond Streusel Coffee Cake
Preheat oven to 350ºF (180ºC).


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 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.