Name: Almond Apricot Coffee Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 9-inch round cake
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup almond flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1/2 cup chopped dried apricots; 1/4 cup sliced almonds

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt until well combined. Set aside.
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream, and mix until just combined. Be careful not to overmix.
Gently fold in the chopped dried apricots, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
Sprinkle the sliced almonds on top of the batter, pressing them lightly into the surface.
Bake the coffee cake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the coffee cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Ingredients

Instructions

Nutrition Facts

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