|
Grease a 10" microwave-safe fluted tube dish. Sprinkle almonds over
|
sides. Combine coconut, 1/3 cup brown sugar and 3 tbsp butter. Press
|
into bottom of dish. Set aside. Stir together flour, baking soda and
|
salt. Beat 1/2 cup butter. Add 3/4 cup brown sugar and beat until
|
fluffy. Add eggs, preserves and sour cream. Beat well. Add flour
|
mixture and Amaretto, alternately, to beaten mixture, beating well
|
after each addition. Fold in apricots. Transfer batter to prepared
|
dish. Micro cook, uncovered, on 50 % power (medium) for 12 minutes,
|
giving dish a quarter turn every 5 minutes. To test for doneness,
|
scratch the slightly wet surface with a wooden toothpick. The cake
|
should be cooked underneath. If not done, cook on 100 % (high) for 30
|
seconds to 2 minutes or until done. Cool on rack for 5 minutes.
|
Invert and cool on a platter.
|
|
 |
|
Gourmet Food Deals
|
Grocery Food Deals