This cake is sure to impress family, friends and kids. Have a taste today!
ingredients
Apricot Almond Streusel Coffee
Topping
directions
Preheat oven to 350ºF (180ºC).
Grease 10-inch (4 L) tube pan; line bottom of pan with parchment or waxed paper. Set aside.
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger and salt. Add to butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Stir in apricots and almonds. Spread in prepared pan.
Stir together almonds, sugar and cinnamon; sprinkle over batter. Bake in centre of oven for about 55 minutes or until tester inserted in centre comes out clean. Let cool on rack.
(Make-ahead: Wrap in plastic wrap; store at room temperature for 2 days. Or overwrap in heavy-duty foil or enclose in airtight container; freeze for up to 2 weeks.)
In small bowl, whisk icing sugar with orange juice; drizzle over cake. Sprinkle chopped apricots over top.