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Apricot Almond Coffeecake
Ingredients
| 300 g | apricot jam |
| 230 g | butter |
| 200 g | sugar |
| 2 large | eggs |
| 1 tsp | almond extract |
| 200 g | flour, all-purpose, sifted |
| 1 tsp | baking powder |
| 250 ml | sour cream |
| 90 g | almonds, sliced |
| 1/4 tsp | salt |
Method
Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a
Beat butter with an electric mixer and then gradually add sugar. Beat again until well combined. Add eggs one at a time, beating well after each addition until the yellow just disappears. Then stir in almond extract.
In another bowl combine all dry ingredients. Then add butter mixture alternately with sour cream. Mix until blended well.
Place one third of batter in a greased and floured pan. Sprinkle with half of almonds, and dot with half of apricot jam. Top with remaining batter and sprinkle with remaining almonds and dot with remaining jam.
Bake at 180°C for 50-55 minutes. Leave to cool a little and then remove from pan and cool completely.
In another bowl combine all dry ingredients. Then add butter mixture alternately with sour cream. Mix until blended well.
Place one third of batter in a greased and floured pan. Sprinkle with half of almonds, and dot with half of apricot jam. Top with remaining batter and sprinkle with remaining almonds and dot with remaining jam.
Bake at 180°C for 50-55 minutes. Leave to cool a little and then remove from pan and cool completely.
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