Almond Apricot Coffee Cake

You'll Need: 1 cup butter or margarine, softened 2 cups granulated sugar 3 eggs 8 ounces (1 cup) sour cream 1 teaspoon almond extract 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup slivered almonds, divided 1 (10 to 12 ounce) jar apricot preserves Procedures In a mixing bowl, cream butter and sugar. Add eggs, sour cream and almond 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 1/2 inch of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 inch of edges. Sprinkle with remaining almonds. Bake at 350 degrees F for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes. Carefully invert onto a serving platter Donwload the recipe: http://zufiles.com/download.php?link=zBhpM