•1 cup butter, softened
•2 cups sugar
•1 teaspoon almond extract
•2 cups all-purpose flour
•1/2 teaspoon baking powder
•1/2 teaspoon baking soda
•1/4 teaspoon salt
•1 cup (8 ounces) sour cream
•3/4 cup slivered almonds, divided
•1 jar (10 to 12 ounces) apricot preserves, divided
•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 near the center comes out clean. Cool in pan for 15 minutes before inverting onto a serving plate.
Yield: 12-16 servings.
~~Taste of Home, October/November 1997~~