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.
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.