Apricot Chocolate Coffeecake



10 servings



1/2 cup blanched almonds, chopped
2 sticks butter or
margarine, softened
1 pkg. (8 oz.) cream cheese, softened
2-1/4 cup sugar
1/2 cup unsweetened cocoa powder
5 eggs
2-1/2 cup cake flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
6 oz. dried apricots, chopped
6 oz. semisweet chocolate chips


Preheat oven to 350°F. Genereously grease a 12-cup bundt pan. Scatter 1/4 cup almonds over inside of pan. In a large bowl, beat togetherbutter, cream cheese, and 1-3/4 cups sugar with an electric mixer on medium until light and fluffy, about 2 minutes. Add cocoa and beat well. Add eggs, one at a time, beating well after each addition.

Sift together cake flour, baking powder, baking soda, and salt. Add to chocolate mixture. Beat with mixer on low until blended.

In a small bowl, mix together remaining 1/4 cup almonds, remaining 1/2 cup sugar,apricots, and chocolate chips. Spoon half of cake batter into preparedpan. Sprinkle 2/3 of apricot mixture over center of batter (mixture willburn if it touches the sides or middle tube of pan). Spoon on remaining batter and sprinkle remaining apricot mixture on top.

Bake 50 to 55 minutes, or until a cake tester inserted in center comes out clean. Let cake cool in pan 15 to 20 minutes, then invert onto a rack to let cool completely before serving.

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