STREUSEL:

2 tbsp. dark brown sugar
2 tbsp. light brown sugar
1 tbsp. flour
1 tbsp. butter
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Mix all ingredients in small bowl until crumbly; set aside.

Coffee Cake:

3 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups sugar
3/4 cup butter
1 tsp. vanilla
1/2 tsp. almond extract
4 eggs
1 1/4 cups sour cream
1 cup dried apricot halves, finely chopped

Cream sugar, butter, vanilla and almond extracts at low speed 1 minute.

Increase speed to medium-high and beat 4 minutes. Add eggs, one at a time, beating well after each addition.

By hand, add flour mixture alternately with sour cream, beginning and ending with flour mixture and stirring after each addition only enough to moisten dry ingredients. Stir in apricots.

Spoon half of batter into pan. Sprinkle Streusel mixture over batter. Top with remaining batter, smoothing with spatula.

Bake 1 hour or until loaf is richly browned, begins to pull from sides of pan, and is springy to touch.

Cool in pan on wire rack 15 minutes. Loosen coffee cake around edge with thin metal spatula. Turn out on wire rack and cool.

GLAZE:

1 cup powdered sugar
1 tbsp. milk
1/4 tsp. almond extract

Beat all ingredients until smooth in small bowl. Drizzle over cooled cake. Garnish with chopped apricots, if desired.