Creamy Coffee And Almond Dessert Food

APRICOT, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE

Apricot, Almond & Pineapple Sour Cream Coffee Cake image

I created this pineapple sour cream coffee cake recipe for a contest at the Los Angeles County Fair in the 1980s. My kids were very proud of me when my name was called for first place. The cake would be the perfect partner for morning coffee or it'd be a delightful dessert with a scoop of ice cream. -Marina Castle-Kelley, Canyon Country, California

Provided by Taste of Home

Categories Breakfast

Time 1h30m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/2 cup unsalted butter, softened
1 cup superfine sugar
2 large eggs, room temperature
1/2 teaspoon almond extract
1-1/2 cups all-purpose flour
1/2 cup almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
3/4 cup pineapple preserves
3/4 cup apricot preserves
1/2 cup sliced almonds
Confectioners' sugar, optional

Steps:

Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, almond flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer half the batter to a greased 10-in. springform pan. Mix pineapple and apricot preserves; drop by tablespoonfuls over batter. Carefully top with remaining batter. Sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 389 calories, Fat 17g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 182mg sodium, Carbohydrate 57g carbohydrate (39g sugars, Fiber 1g fiber), Protein 5g protein.

FANTASTIC APPLE SOUR CREAM COFFEE CAKE

Fantastic Apple Sour Cream Coffee Cake image

This addition of sour cream in this coffee cake makes it so moist and delicious! This is one of my all-time favorite cake recipes, I have even made this cake with fresh blueberries adding in 1 tsp almond extract to replace the vanilla, or you can even add it in when using apples --- this cake is fantastic without the topping and just used as a white cake --- I usually double the brown sugar topping and spread half of the cake batter in the pan then sprinkle half of the topping then top with remaining batter, the batter will not really cover the topping mix if you are using a 13x9-inch pan but not to worry it will bake together just fine and besides you will be sprinkling the remaining batter on top anyway! --- serve this with whipped cream or ice cream, SO delicious!

Provided by Kittencalrecipezazz

Categories Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup shortening (Crisco is good)
1 cup sugar (or more or less to suit taste)
2 eggs
1 1/2 teaspoons vanilla extract or 1 1/2 teaspoons almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
4 medium apples, peeled and finely chopped (or 5 small apples)
1/2 cup chopped nuts
1/2 cup brown sugar, packed
1 teaspoon cinnamon
2 tablespoons butter

Steps:

Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Grease a 13 x 9-inch baking pan (this can also be made in an 11 x 7-inch baking pan).
In a mixing bowl, cream the shortening and sugar for a couple of minutes.
Add in the eggs and vanilla or almond extract (if using); beat for about 5 minutes.
In a bowl, sift together the flour, baking powder, baking soda and salt.
Add to creamed mixture alternating with sour cream.
Fold in the apples.
Spread the batter into prepared baking pan.
In a small bowl, combine the nuts, brown sugar, cinnamon and butter.
Sprinkle the nut mixture evenly over the batter.
Bake for 35-40 minutes, or until the cake tests done.

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