Apricot Almond Streusel Coffee Cake

By The Canadian Living Test Kitchen

Tested till perfect

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Apricot Almond Streusel Coffee Cake

This recipe makes 12 servings

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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 cup butter, softened
  • 1 cup granulated sugar 1 cup granulated sugar
  • 2 eggs 2 eggs
  • 1 tsp vanilla 1 tsp vanilla
  • 2 cups all-purpose flour 2 cups all-purpose flour
  • 1 tsp baking powder 1 tsp baking powder
  • 1 tsp baking soda 1 tsp baking soda
  • 1 tsp cinnamon 1 tsp cinnamon
  • 1/2 tsp ground ginger 1/2 tsp ground ginger
  • 1/2 tsp salt 1/2 tsp salt
  • 1 cup sour cream 1 cup sour cream
  • 1-1/2 cups chopped dried apricots 1-1/2 cups chopped dried apricots
  • 1/2 cup chopped blanched almonds 1/2 cup chopped blanched almonds
  • Topping:
  • 1/3 cup slivered almonds 1/3 cup slivered almonds
  • 1/4 cup packed brown sugar 1/4 cup packed  brown sugar
  • 1/2 tsp cinnamon 1/2 tsp cinnamon
  • 1/2 cup icing sugar 1/2 cup icing sugar
  • 1 tbsp orange juice 1 tbsp orange juice
  • 1/4 cup chopped dried apricots 1/4 cup chopped dried 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

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