Apricot, Almond and Pineapple Sour Cream Coffee Cake

Contributed By: Parker


1/2 cup unsalted butter, softened
1 cup superfine sugar
2 large eggs, room temperature
1/2 teaspoon almond extract
1-1/2 cups all-purpose flour
1/2 cup almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
3/4 cup pineapple preserves
3/4 cup apricot preserves
1/2 cup sliced almonds
Confectioners' sugar, optional


1. Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, almond flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
2. Transfer half the batter to a greased 10-in. springform pan. Mix pineapple and apricot preserves; drop by tablespoonfuls over batter. Carefully top with remaining batter. Sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes. Cool on a wire rack 10 minutes. Loosen side from pan with a knife. Cool completely. Remove rim from pan. Sprinkle with confectioners' sugar if desired.

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Prize Winning Recipe
TOTAL TIME: Prep: 30 min. Cook: 1 hour + cooling
YIELD: 12 servings.
Nutrition Facts
1 piece: 389 calories, 17g fat (8g saturated fat), 56mg cholesterol, 182mg sodium, 57g carbohydrate (39g sugars, 1g fiber), 5g protein.

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