*  Exported from  MasterCook  *

                        Apricot Bundt Coffee Cake

Recipe By     : Marjorie Johnson
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Streusel:
   2      tb            Dark brown sugar
   2      tb            Light brown sugar
   1      tb            Flour
   1      tb            Butter
     1/2  ts            Cinnamon
     1/4  ts            Nutmeg
                        Coffee Cake:
   3      c             Flour
   1 1/2  ts            Baking powder
   1      ts            Baking soda
     1/2  ts            Salt
   1 1/2  c             Sugar
     3/4  c             Butter
   1      ts            Vanilla
     1/2  ts            Almond extract
   4                    Eggs
   1 1/4  c             Sour cream
   1      c             Dried apricot halves --
                        - finely chopped
                        Glaze:
   1      c             Powdered sugar
   1      tb            Milk
     1/4  ts            Almond extract

Preheat oven to 350 F. Grease a 10" Bundt pan and set aside.

Streusel:

Mix all ingredients in small bowl util crumbly; set aside. Cream
sugar, butter, vanilla, and almond extracts at low speed 1 minute.
Increase speed to medium-high and beat 4 minutes. Add eggs, one at a
time, beating well after each addition.

By hand, add flour mixture alternately with sour cream, beginning and
ending with flour mixture and stirring after each addition only
enough to moisten dry ingredients. Stir in apricots.

Spoon half of batter into pan. Sprinkle streusel over batter. Top
with remaining batter, smoothing with spatula.

Bake 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 coffee cake around edge
with thin metal spatula. Turn out on wire rack and cool.

Glaze:

Beat all ingredients until smooth in small bowl. Drizzle over cooled
cake. Garnish with chopped apricots, if desired.


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