Apricot Almond Streusel Coffee Cake
Servings: 12
Ingredients:
-
1/2 cup (125 mL) butter, softened
1 cup (250 mL) sugar
2 eggs
1 tsp (5 mL) vanilla
2 cups (500 mL) flour
1 tsp (5 mL) each baking powder and baking soda
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) ground ginger
1/2 tsp (2 mL) salt
1 cup (250 mL) sour cream
1-1/2 cups (375 mL) chopped dried apricots
1/2 cup (125 mL) chopped blanched almonds
Topping:
1/3 cup (75 mL) slivered almonds
1/4 cup (50 mL) packed brown sugar
1/2 tsp (2 mL) cinnamon
1/2 cup (125 mL) icing sugar
1 tbsp (15 mL) orange juice
1/4 cup (50 mL) chopped dried apricots
Preparation:
Preheat oven to 350°F (180°C).
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.
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