The Apricot Coffee Cake that Slaughtered My Grain-free, Sugar-Free, Low-Carb, Aspirations

1 cup butter, softened
1 1/2 cups sugar
3 eggs
1 cup sour cream
3/4 teaspoon vanilla extract
2 cups all-purpose flour (used all wheat pastry flour)
1 teaspoon baking powder
1/4 teaspoon salt
1 (12 ounce) jar apricot preserves,divided

Cream butter, sugar, and sour cream. Whip eggs, add with remaining ingredients, except the apricot preserves.

Grease and lightly flour a ten inch tube pan (Jenny used an angelfood cake pan, the kind that the tube comes out).
Pour half the batter in. Spoon half the preserves gently around the center of the batter, not touching the sides of the pan. Cover with remaining batter.

Jenny says:
Baked for 45 min in the angel food cake pan and then removed the outer ring. Placed the cake (still on the ring- see picture on right) on a cookie sheet and drizzled apricot over the top (mixed the jam with melted butter to make it drizzle :) ) and sprinkled a crumb topping on (brown sugar, oats, cinnamon, and soft butter). Bake for 10 minute more.

Serve warm, with coffee if you’re old enough.=)

Eat, and eat, and eat.

By the way- Jenny gave some of this to my husband’s boss, who was taking our son hunting the morning she made this.  He sent our son back in to tell her it was the best pastry he’s ever had.  Then he texted my husband the following: “Please have your daughter e-mail my wife the recipe for that ridiculously delicious coffee cake.”

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Best Homeschool Variety
Best Current Events and Opinions
Best Family or Group Blog

Voting ends midnight, November 18th.

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Mandy’s Recipe Box

Naptime Creations 

Not So Homemade

Recipes I Can’t Wait To Try

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Cupcake Tuesday

Happy Homemaker Monday

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  1. KB
    Posted November 14, 2011 at 8:25 am | Permalink
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    Posted November 15, 2011 at 6:03 pm | Permalink
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