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Apricot-Almond Coffee Cake Recipe
Nutrition
Cal/Serving: 283Daily Value: 14%
Servings: 16
Vegetarian
| Fat | 9g | 13% |
| Saturated | 4g | 20% |
| Trans | 0g | 0% |
| Carbs | 48g | 16% |
| Fiber | 3g | 10% |
| Sugars | 29g | 0% |
| Protein | 5g | 11% |
| Cholesterol | 50mg | 17% |
| Sodium | 203mg | 8% |
| Calcium | 73mg | 7% |
| Magnesium | 24mg | 6% |
| Potassium | 298mg | 9% |
| Iron | 2mg | 9% |
| Zinc | 1mg | 4% |
| Vitamin A | 1759IU | 35% |
| Vitamin C | 8mg | 14% |
| Thiamin (B1) | 0mg | 13% |
| Riboflavin (B2) | 0mg | 14% |
| Niacin (B3) | 2mg | 9% |
| Vitamin B6 | 0mg | 4% |
| Folic Acid (B9) | 52µg | 13% |
| Vitamin B12 | 0µg | 2% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 9% |
| Vitamin K | 3µg | 4% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1/2 cup slivered almonds
- 2/3 cup all-purpose flour
- 2/3 cup light brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
- 3 (15 oz.) cans apricot halves in juice, drained
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (1/4 lb.) unsalted
- butter, softened
- 1 cup sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
DIRECTIONS
Click here for DirectionsRecipe Details
| Servings | 16 servings |
