Apricot Bundt Coffee Cake
STREUSEL:
2 tablespoons firmly packed dark brown sugar
2 tablespoons firmly packed light brown sugar
1 tablespoon flour
1 tablespoon butter or margarine, softened
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
COFFEE CAKE:
3 cups sifted flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup butter softened or margarine
1 teaspoon vanilla
1/2 teaspoon almond extract
4 eggs
1 1/4 cups sour cream
1 cup finely chopped dried apricot halves
GLAZE:
1 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon almond extract
Preheat oven to 350 F. Grease a 10 inch (12 cup) Bundt pan.
Prepare Streusel: Combine sugars, flour, cinnamon and nutmeg in small bowl
until crumbly; set aside.
Prepare Coffeecake: Sift together flour, baking powder, baking soda and
salt. Beat together sugar, butter, vanilla and almond extracts at low
mixer speed 1 minute. Increase speed to medium-high; beat 4 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. (Add dry ingredients in thirds, sour cream in
2 additions). Stir in apricots. Spoon half of batter into prepared pan.
Sprinkle Streusel over batter. Spoon remaining batter over; smooth with
spatula. Bake at 350 F for 1 hour or until loaf is richly browned,
begins to pull from sides of pan, and is springy to touch. Cool in pan on
wire rack 15 minutes. Loosen cake around edge with metal spatula. Invert
out of pan.
Prepare Glaze: Beat together 1 cup powdered sugar, 1 to 2 tablespoons
milk and 1/2 teaspoon almond extract until smooth. Drizzle over cooled
cake. Garnish with chopped apricots, if desired.
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