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Apricot Bundt Coffee Cake



  • 2 Tbsp. firmly packed dark brown sugar
  • 2 Tbsp. firmly packed light brown sugar
  • 1 Tbsp. flour
  • 1 Tbsp. butter or margarine, softened
  • Ad
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg


  • 3 cups sifted flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups sugar
  • 3/4 cup butter or margarine, softened
  • 1 tsp. vanilla
  • 1/4-1/2 tsp. almond extract
  • 4 eggs
  • 1 1/4 cups sour cream
  • 1 cup finely chopped dried apricots


  • 1 cup confectioner's sugar
  • 1-2 Tbsp. milk
  • 1/4-1/2 tsp. almond extract


Preheat oven to 350 degrees F. Grease 10 inch bundt pan.

Prepare streusel: Combine sugars, flour, butter, cinnamon and nutmeg in small bowl until crumbly.

Prepare coffeecake: Sift together flour, baking powder, baking soda, and salt. Beat together sugar, butter, vanilla, and almond extract at low mixer speed for 1 minute. Increase speed to medium high and beat for 4 more minutes. Add eggs, one at a time, beating well after each addition. Stir in flour mixture alternately with sour cream; mix after each addition just enough to moisten dry ingredients. Stir in apricots. Spoon half of batter into prepared pan. Sprinkle streusel over batter. Spoon remaining batter over; smooth with spatula.

Bake in preheated 350 degree F oven for 1 hour or until loaf is richly browned, begins to pull away from sides of pan and is springy to the touch. Cool in pan on wire rack for 15 minutes. Loosen cake around edges with thin metal spatula. Invert; turn right-side-up. Cool.

Prepare glaze: Beat together confectioners' sugar, milk and almond extract in small bowl until well blended and smooth. Drizzle over cooled cake. Garnish with chopped apricots, if you wish.

By Robin from Washington, IA


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