The nutty aroma and delicate fruit flavor make this cake special enough to serve to company. Strawberry or raspberry preserves can be used as a tasty variation. —Sharon Mensing, Greenfield, Iowa
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup slivered almonds, divided
- 1 jar (10 to 12 ounces) apricot preserves, divided
- Confectioners' sugar, optional
Directions
- 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 in the center comes out clean. Cool in pan for 15 minutes before inverting onto a serving plate. If desired, dust with confectioners' sugar.
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