This coffee cake sandwiches around a layer of apricot jam, and is topped with a generous layer of almonds, brown sugar and cinnamon. Nothing but yum in this one. It is also one I never bother to use my mixer for, as it is literally a “hands in” cake.
To one bowl, add:
1 1/3 cups flour
3/4 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/4 cup cold butter, cut into cubes
Using your hands, rub the butter into the dry ingredients until you can only feel tiny bits remaining.
Mix together the wet ingredients:
1 egg, beaten
3/4 cup milk
1 tsp. vanilla
Stir the wet ingredients into the dry ingredients above. Mix only until combined.
1/2 cup apricot jam
Add half the batter to a greased 8×8 pan and spread evenly. Add 1/2 cup apricot jam, spreading evenly, but not going all the way to the edges of the pan. Top with the rest of the batter, evenly covering the layer of jam.
1/2 cup sliced almonds
1/3 cup brown sugar
1/2 tsp. cinnamon
Add this layer to the top of the cake.
Bake in an oven preheated to 350 degrees F for 40 minutes or until a toothpick comes out clean. (Don’t worry if brown sugar sticks to the toothpick, just no uncooked batter). Serve warm or cold.
looks extremely delicious
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