Preheat oven. Grease pan.

Combine almonds, brown sugar, chocolate chips, apricots, cocoa, coffee and cinnamon in a medium bowl; set aside.
Sift together flour, baking powder, baking soda and salt in a medium bowl and set aside.
Beat butter in a large bowl with an electric mixer until light and fluffy.
Add sugar and vanilla and beat for 2 more minutes.
Add eggs, one at a time, beating after each addition until mixture is completely smooth. Alternately add flour mixture and yogurt; beginning and ending with flour mixture.
Mix until smooth.
Pour half the batter into prepared pan.
Spread half the filling on top; repeat.
Bake for alloted time, or until toothpick inserted near center comes out clean.
Cool on wire rack for 10 minutes before carefully turning cake out onto rack.
Serve warm with powdered sugar sifted lightly over the top, if desired.

Makes 12 servings.