Sun Dried Turkish Apricots, (#1 Jumbo, Golden Apricots )
Sun Dried Turkish Apricots, (#1 Jumbo, Golden Apricots ) Sun Dried Turkish Apricots, (#1 Jumbo, Golden Apricots ) Sun Dried Turkish Apricots, (#1 Jumbo, Golden Apricots ) Sun Dried Turkish Apricots, (#1 Jumbo, Golden Apricots ) Sun Dried Turkish Apricots, (#1 Jumbo, Golden Apricots ) Sun Dried Turkish Apricots, (#1 Jumbo, Golden Apricots ) Sun Dried Turkish Apricots, (#1 Jumbo, Golden Apricots )
$9.19

Sun Dried Turkish Apricots, (#1 Jumbo, Golden Apricots )

Research suggests that dried fruit provides rich sources of dietary fiber and iron — particularly figs, raisins, dried plums, and apricots. By replacing a few servings of fresh fruit a week with smaller portions of dried fruit, you can work to increase your intake of dietary fiberpotassiumiron, and antioxidants
  • SUNBEST Organic Dried Apricots, Organic Dried Turkish Apricots, Unsulphured (#1 Jumbo) in Resealable Bag
  • Health Benefits: Gives the body endurance, energy, and stamina
  • Great source of potassium and antioxidants. Rich in dietary fiber and iron
  • Healthy sweet snack to eat. Very plump and moist.
  • Kosher Certified

STORAGE:

• For longer lasting product, please keep refrigerated for up to 16 months.

• It must be stored in an airtight sealed bag/container at all times to maintain freshness and to avoid humidity and external flavors.

 

ALMOND APRICOT COFFEE CAKE 

INGREDIENTS

  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon almond extract
  • 2 cups SUNBEST Blanched Almond Flour (Extra Fine)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 3/4 cup slivered almonds, divided
  • 12 ounces dried- apricots, divided

DIRECTIONS

In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine dry ingredients; add to the creamed mixture alternately with sour cream. Beat on low just until blended. Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds. Bake at 350° for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Carefully invert onto a serving platter. Yield: 12-16 servings.

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