Serves: 16
Total Calories: 380
Preheat oven to 350°. Cream butter and sugar until light. Beat in eggs, one at a time. Fold in sour cream and extract. Sift flour, baking powder and salt, and fold in. Put a third of the mixture in a greased and floured tube pan. Spread half of the almonds and half of the apricot preserves over the batter. Spoon in rest of batter. Add remaining preserves and top with remaining almonds. Bake for 1 hour 10 minutes at 350°.
This Apricot Almond Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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