B & R FARMS RECIPES
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Hollister, CA 95023-9009
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ALMOND APRICOT COFFEE CAKE

1 cup butter or margarine, softened
2 cups sugar
3 eggs
1 cup (8ozs) sour cream
1 tsp almond extract
2 cups all-purpose flour
1/4 tsp salt
3/4 cup slivered almonds, divided
1 jar 10oz B&R Farms Dried Apricots Preserves divided
1 tsp. baking powder

In a mixing bowl, cream butter and sugar. Add the eggs, sour cream and extract; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the apricot preserves over batter to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter within 1/2 in of edges. Sprinkle with remaining

almonds. Bake at 350 for 55-60 mins. or until a toothpick inserted near the center comes out clean. Cool in pan for 15 mins. Carefully invert onto a serving platter. Yield: 12-16 servings.