ALMOND APRICOT COFFEE CAKE
Ingredients
- 1 cup sour cream
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ slivered almonds
- 1 jar apricot preserves
Directions
- Directions
- In a mixing bowl, cream butter and sugar. Add eggs, sour cream and extract; mix well.
- Combine flour, baking powder and salt. Add to 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 ½ inch of the edges. Cover with remaining batter.
- Spoon remaining preserves over batter to within ½ inch of the edges. Sprinkle with remaining almonds. Bake at 350 for 55-60 minutes. Cool in pan for 15 minutes.
