Apricot Bundt Coffee Cake

Yields:	1 cake
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	Preparation	15 MIN
	Cooking	1 HR 15 MIN
	Ready In	1 HR 30 MIN

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Ingredients

2	tablespoons	brown sugar, dark
2	tablespoons	brown sugar, light
1	tablespoon	flour, all-purpose
1	tablespoon	butter
1/2	teaspoon	cinnamon
1/4	teaspoon	nutmeg

Coffee cake
3	cups	flour, all-purpose
1 1/2	teaspoons	baking powder
1	teaspoon	baking soda
1/2	teaspoon	salt
1 1/2	cups	sugar
3/4	cup	butter
1	teaspoon	vanilla extract
1/2	teaspoon	almond extract
4	large	eggs
1 1/4	cups	sour cream
1	cup	apricots, dried	dried, finely chopped

Glaze
1	cup	powdered sugar
1	tablespoon	milk
1/4	teaspoon	almond extract

Directions

Preheat oven to 350�F. grease a 10-inch Bundt pan and set aside.

Streusel: mix all ingredients in small bowl util crumbly; set aside.

Cream sugar, butter, vanilla and almond extracts at low speed 1 minute.

Increase speed to medium-high and beat 4 minutes.

Add eggs, one at a time, beating well after each addition.

By hand, add flour mixture alternately with sour cream, beginning and ending with flour mixture and stirring after each addition only enough to moisten dry ingredients.

Stir in apricots.

Spoon half of batter into pan.

Sprinkle Steusel over batter.

Top with remaining batter, smoothing with spatula.

Bake 1 hour or until loaf is richly browned, begins to pull from sides of pan, and is springy to touch.

Cool in pan on wire rack 15 minutes.

Loosen coffee cake around edge with thin metal spatula.

Turn out on wire rack and cool.

Glaze: Beat all ingredients until smooth in small bowl.

Drizzle over cooled cake.

Garnish with chopped apricots, if desired.