Ingredients
1/2 cup unsalted butter, softened1 cup superfine sugar2 large eggs, room temperature1/2 teaspoon almond extract1-1/2 cups all-purpose flour1/2 cup almond flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon kosher salt1 cup sour cream3/4 cup pineapple preserves3/4 cup apricot preserves1/2 cup sliced almondsConfectioners’ sugar, optional
Preparation
Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, almond flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
Transfer half the batter to a greased 10-in. springform pan. Mix pineapple and apricot preserves; drop by tablespoonfuls over batter. Carefully top with remaining batter. Sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen side from pan with a knife. Cool completely. Remove rim from pan. Sprinkle with confectioners’ sugar if desired.
