3/4 c. butter
1 1/2 c. sugar
4 eggs
1 tsp. vanilla
1 tsp. almond extract
3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. light sour cream

STREUSEL:

1/2 c. chopped dried apricots
1/2 c. almond brickle chips
1/2 c. toasted almonds

GLAZE:

1/2 c. powdered sugar
2 to 3 tsp. milk
1/4 tsp. almond extract

Grease and lightly flour two 9-inch round cake pans. Cream butter and sugar together in large bowl of electric mixer until fluffy. Add eggs, one at a time, beating well after each. Add vanilla and almond extract. Sift flour, baking powder, soda and salt together. Add flour mixture alternately with sour cream, beginning and ending with flour mixture. Place 1/4 of the batter in each pan.

Sprinkle 1/4 cup of the apricots over each pan. Sprinkle half of the nuts and half of the brickle chips over the 2 pans. Put 1/4 of the remaining batter over each and sprinkle each top with the remaining almonds and brickle chips. Bake at 350 degrees for 30-35 minutes.

Mix glaze ingredients until smooth. Drizzle over coffeecake. May use apricot icing:

APRICOT ICING:

1 1/2 c. powdered sugar
1/3 c. apricot jam
2 tbsp. water

Heat jam and water together in pan. Remove from heat and stir into powdered sugar. Spread over coffeecakes. Makes 2 cakes.