APRICOT-ALMOND SOUR CREAM COFFEE CAKE
Substitute 1 cup slivered almonds for pecans in streusel and ½ teaspoon almond extract for vanilla extract in cake batter. Spoon six 2-teaspoon mounds apricot jam over bottom layer of batter before sprinkling with streusel and another six 2-teaspoon mounds jam over middle layer of batter before sprinkling with streusel.