Apricot-Almond Sour Cream Coffee Cake

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Appears in Cook's Illustrated November/December 2002

SERVES12 to 16

TIME1½ hours, plus 2½ hours cooling

WHY THIS RECIPE WORKS

We had two goals when developing our sour cream coffee cake recipe: We wanted a decadent, ultra-moist cake, pleasantly rich and dense from the addition of sour cream, and we had to have crisp, crunchy, melt-in-your-mouth streusel on the ins...

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