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Apricot Almond Coffee Cake

American.Kitchen's picture
Apricot Almond Coffee Cake has a Sole taste. The apricot and almonds gives the Apricot Almond Coffee Cake Stimulating taste.
  Dried apricots 3⁄4 Cup (12 tbs), chopped
  Vegetable shortening 1⁄4 Cup (4 tbs)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Egg 1
  Sifted flour 1 1⁄2 Cup (24 tbs)
  Baking powder 2 Teaspoon
  Salt 3⁄4 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Brown sugar 1⁄2 Cup (8 tbs)
  Flour 1⁄3 Cup (5.33 tbs)
  Butter 4 Tablespoon
  Almonds 1⁄3 Cup (5.33 tbs), chopped

In saucepan, combine apricots and 1 cup water.
Simmer, uncovered, 15 minutes; cool.
Drain; reserve liquids; add enough water to make 1/2 cup liquid.
In large mixer bowl, cream together vegetable shortening and granulated sugar.
Add egg and beat well.
Sift together the 1 1/2 cups flour, baking powder, salt, and cinnamon.
Add to creamed mixture alternately with the milk mixture; beat well.
Stir in apricots.
Pour into a greased 9x1 1/2 inch round layer pan or a 9x9x2 inch baking pan.
In small bowl, combine brown sugar and the 1/3 cup flour; cut in butter until crumbly; add almonds.
Sprinkle mixture over batter in pan.
Bake at 350° for 40 to 45 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3265 Calories from Fat 1146

% Daily Value*

Total Fat 131 g201.9%

Saturated Fat 47.3 g236.7%

Trans Fat 6.8 g

Cholesterol 340.5 mg113.5%

Sodium 2336.4 mg97.4%

Total Carbohydrates 501 g167%

Dietary Fiber 20.5 g81.9%

Sugars 304.9 g

Protein 44 g88%

Vitamin A 105.3% Vitamin C 1.8%

Calcium 101.9% Iron 96.3%

*Based on a 2000 Calorie diet

Apricot Almond Coffee Cake Recipe