Sour cream-apricot coffeecake - country living

12 servings

Ingredients

Quantity Ingredient
2½ cup Unsifted all-purpose nour
1 tablespoon Baking powder
½ teaspoon Salt
¾ cup Plus 1 T finely chopped dried apricots
¾ cup Firmly packed light-brown sugar
½ cup (1 stick) butter, softened
¾ cup Almond paste
1⅓ cup Light sour cream
2 larges Eggs
½ cup Apricot preserves
Apricot Glaze (recipe follows)
Sliced natural almonds

Directions

1. Heat oven to 350'F. Grease and lightly flour a 10-inch Bundt or other decorative tube pan. In medium-size bowl, sift together flour, baking powder, and salt; stir in ¾ C chopped apricots until lightly coated with flour mixture. Set aside.

2. In large bowl, with electric mixer on medium speed, beat sugar and butter until light and fluffy; crumble in almond paste and beat until blended. Add sour cream and eggs and beat until blended; stir in apricot preserves.

3. With electric mixer on very low speed, add flour mixture to sour-cream mixture and beat just until blended-do not overmix. Spoon batter into prepared pan and bake 50 to 60 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Turn cake out onto serving plate and cool completely. Meanwhile, prepare Apricot Glaze and set aside.

4. Just before serving, decorate cake: Stir 1 t of Apricot Glaze into remaining T chopped apricots; set aside. Spread remaining glaze over top of cake, allowing it to run down the side. Make "flowers" on top of cake by clustering sliced almonds and placing a glazed chopped apricot in center of each flower.

Apricot Glaze: In small bowl, stir together ½ C confectioners' sugar, ¼ C apricot preserves, and ¼ t water until sugar dissolves.

Nutrition information per serving-protein: 7 grams; fat: 18 grams; carbohydrate: 64 grams; fiber; 4 grams; sodium: 271 milligrams; cholesterol: 67 milligrams calories: 435.

Country Living/June/94 Scanned & fixed by DP & GG

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