Apricot and toffee bits combine to give this moist coffee cake a winning touch.
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3/4 cup sugar
1/2 cup Land O Lakes® Butter, softened
2 large Land O Lakes® Eggs
2 teaspoons almond extract
1 1/2 cups all-purpose flour
3/4 cup sour cream
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup chopped dried apricots
1/4 cup sliced almonds
1/4 cup almond toffee bits
1/3 cup powdered sugar
1/4 teaspoon almond extract
1 to 2 teaspoons milk
Heat oven to 350°F. Grease and flour 9-inch round cake pan. Set aside.
Combine sugar, butter, eggs and almond extract in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add all remaining coffee cake ingredients. Continue beating, scraping bowl often, until well mixed.
Spread half of batter into prepared pan; sprinkle apricots over batter. Sprinkle 2 tablespoons almonds and 2 tablespoons toffee bits over apricots. Spread remaining batter over streusel filling; sprinkle with remaining almonds and toffee bits. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Stir together all glaze ingredients in small bowl. Drizzle over cooled coffee cake.