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Рецепт Almond Apricot Coffee Cake / Wistatefair2001

by Global Cookbook

Ингредиенты

1 c. butter or possibly margarine 2 c. sugar 3 whl Large eggs 8 ounce lowfat sour cream 1 tsp almond extract

2 c. all-purpose flour 1 tsp baking pwdr 1/4 tsp salt 3/4 c. slivered almonds divided 10 ounce apricot preserves (up to 12 ounce) divided

Инструкции

1. In a mixing bowl, cream butter and sugar. Add in Large eggs, lowfat sour cream, and extract; mix well. Combine flour, baking pwdr, and salt; add in to creamed mix and mix well. Spread half of the batter in a greased and floured 12 c. fluted tube pan. Sprinkle with half the almonds.
2. Spread half of the preserves to within 1/2" of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2" of the edges. Sprinkle with remaining almonds. Bake at 350 for 55 to 60 min or possibly till a toothpick inserted near the center comes out clean. Cold in pan for 15 min. Carefully invert onto a serving platter.
3. NOTES :

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