I created this pineapple sour cream coffee cake recipe for a contest at the Los Angeles County Fair in the 1980s. My kids were very proud of me when my name was called out for first place. The coffee cake would be the perfect partner for your morning coffee or a delightful dessert with a scoop of ice cream. —Marina Castle Kelley, Canyon Country, California,
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup superfine sugar
- 2 large eggs, room temperature
- 1/2 teaspoon almond extract
- 1-1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup sour cream
- 3/4 cup pineapple preserves
- 3/4 cup apricot preserves
- 1/2 cup sliced almonds
- Confectioners’ sugar, optional
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 piece: 389 calories, 17g fat (8g saturated fat), 56mg cholesterol, 182mg sodium, 57g carbohydrate (39g sugars, 1g fiber), 5g protein.
