Recipe - Almond Apricot Coffee Cake

1 cup Butter; softened
2 cup Sugar
3 Eggs
1 cup Sour cream
1 teaspoon Almond extract
2 cup Allpurpose flour
1 teaspoon Baking powder
One fourth teaspoon Salt
Three fourths cup Slivered almonds
1 Jar apricot preserves

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 12cup
fluted tube pan. Sprinkle with half of the almonds. Spread half of the
preserves to within One half inch of the edges. Cover with remaining batter.
Spoon remaining preserves over batter to within One half inch of egdes. Sprinkle
with remaining almonds. Bake at 350 for 5560 minutes. Cool in pan for 15
minutes.

Recipe by: Taste of Home

Posted to MCRecipe Digest V1 #854 by John Setzler jms@twave.net on Oct
20, 1997