Apricot Almond Streusel Coffee Cake

By The Canadian Living Test Kitchen

62 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	385385 cal
pro	6 g6g pro
total fat	16 g16g total fat
sat. fat	7 g7g sat. fat
carb	57 g57g carb
fibre	3 g3g fibre
chol	64 mg64mg chol
sodium	316 mg316mg sodium
% RDI:	-
calcium	77 calcium
iron	1818 iron
vit A	2525 vit A
vit C	22 vit C
folate	1515 folate

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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.

Ingredients

1/2 cup butter , softened1/2 1/2cup cupbutter, softened
1 cup granulated sugar 1 1cup cupgranulated sugar
2 eggs 2 2eggeggs
1 tsp vanilla 1 1tsp tspvanilla
2 cups all-purpose flour 2 2cups cupsall-purpose flour
1 tsp baking powder 1 1tsp tspbaking powder
1 tsp baking soda 1 1tsp tspbaking soda
1 tsp cinnamon 1 1tsp tspcinnamon
1/2 tsp ground ginger 1/2 1/2tsp tspground ginger
1/2 tsp salt 1/2 1/2tsp tspsalt
1 cup sour cream 1 1cup cupsour cream
1-1/2 cups chopped dried apricots 1-1/2 1-1/2cups cupschopped dried apricotdried apricots
1/2 cup chopped blanched almonds 1/2 1/2cup cupchopped blanched almondblanched almonds
Topping:
1/3 cup slivered almonds 1/3 1/3cup cupslivered almonds
1/4 cup packed brown sugar 1/4 1/4cup cuppacked brown sugar
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
1/2 cup icing sugar 1/2 1/2cup cupicing sugar
1 tbsp orange juice 1 1tbsp tbsporange juice
1/4 cup chopped dried apricots 1/4 1/4cup cupchopped dried apricotdried apricots

Preparation

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.

Source : Holiday Best 2000