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 fiber, potassium, iron, 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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