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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 1/2 inch of the edges. Cover with remaining batter.
Spoon remaining preserves over batter to within 1/2 inch of egdes. Sprinkle
with remaining almonds. Bake at 350 for 55-60 minutes. Cool in pan for 15
minutes.
| Ingredients:
1 Cup(s) Butter, softened
2 Cup(s) Sugar
3 Eggs
1 Cup(s) Sour cream
1 Teaspoon(s) Almond extract
2 Cup(s) All-purpose flour
1 Teaspoon(s) Baking powder
1/4 Teaspoon(s) Salt
3/4 Cup(s) Slivered almonds
1 Jar apricot preserves |
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