Ingredients
1 cup butter, softened2 cups sugar3 large eggs1 cup sour cream1 teaspoon almond extract2 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt3/4 cup slivered almonds, divided1 jar (10 to 12 ounces) apricot preserves, dividedConfectioners’ sugar, optional
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and extract; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well.
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 in the center comes out clean. Cool in pan for 15 minutes before inverting onto a serving plate. If desired, dust with confectioners’ sugar.
