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Cake:
Streusel Topping:
Make Cake:
Grease 10" (4L) tube pan; line bottom of pan with parchment or waxed paper. Set aside.
In large bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time; beat in vanilla.
In separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt. Add to butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Stir in apricots and almonds. Spread in prepared pan.
Make Streusel Topping:
Bake in centre of oven for about 55 minutes or until tester inserted in centre comes out clean. Let cool on rack.
Make-ahead: Wrap in plastic wrap; store at room temperature for 2 days. Or over-wrap in heavy-duty foil or enclose in airtight container; freeze for up to 2 weeks.
In small bowl, whisk the icing sugar with the orange juice; drizzle over cake. Sprinkle chopped apricots over top.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. EACH baking powder and baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1 cup sour cream
1-1/2 cups chopped dried apricots
1/2 cup chopped blanched almonds
1/3 cup slivered almonds
1/4 cup packed brown sugar
1/2 tsp. cinnamon
1/2 cup powdered sugar
1 tbsp. orange juice
1/4 cup chopped dried apricots
Preheat oven to 350°F (180°C).
Stir together almonds, powdered sugar and cinnamon; sprinkle over batter.