| * 1 cup | Butter, softened |
| * 1-1/2 cups | Sugar |
| | * 3 eggs |
| * 1 cup | (8 ounces) sour cream |
| * 3/4 to 1 teaspoon | Almond extract |
| * 2 cups | All-purpose flour |
| * 1 teaspoon | Baking powder |
| * 1/4 teaspoon | Salt |
| * 3/4 cup | Sliced almonds, divided |
| * 1 jar | (12 ounces) apricot preserves, divided |
Directions:
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract. Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Sprinkle half of almonds in a greased and floured 10-in. tube pan. Spread half of batter over nuts. Carefully spoon half of preserves over batter, keeping preserves away from edges of pan. Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter. Bake at 350° for 50-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely. Yield: 16 servings.