Apricot Almond Coffee Cake

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Subscribe check out my other videos! / cookingandcrafting • My thoughts: Right away I wasn't jazzed about this. The next day I said hey, this is better than yesterday. Today is day three and this cake is awesome. Let it sit. I promise you...it will be awesome if you just let it sit. • • 1/2 cup butter, softened • 1 (8 ounce) package cream cheese, softened • 3/4 cup sugar • 2 large eggs • 2 cups all-purpose flour • 1 1/2 teaspoons baking powder • 1 teaspoon baking soda • 1/2 teaspoon salt • 1/4 teaspoon ground nutmeg • 1/2 cup sour cream = I FORGOT THIS and it was still good • 1 1/2 cups apricot preserves • crumble topping (recipe follows) • Preheat oven to 350. Spray a 13x9-inch baking pan with nonstick cooking spray. • In a large bowl, beat butter and cream cheese at medium speed with mixer until blended. Add sugar, beating until creamy. Add eggs, one at a time, beating well after each addition. • In a medium bowl, combine flour, baking powder, baking soda, salt and nutmeg. Gradually add to butter mixture, beating until just combined. Stir in sour cream. Spread half of batter in prepared pan. Gently spread preserves over batter. Drop remaining batter by tablespoonfuls over preserves. Sprinkle with crumble topping. Bake for 30 minutes to 35 minutes or until a wooden toothpick inserted in center comes out clean. Let cool for 30 minutes before cutting. • crumble topping • 3/4 cup all-purpose flour • 1/4 cup firmly packed brown sugar • 1/4 cup butter • 1/4 cup sliced almonds • In a small bowl, combine flour and brown sugar. Using a pastry blender cut in butter until mixture is crumbly. Stir in almonds.

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