TOPPING:
1 c Toasted almonds — sliced or 2 tb Sugar
Slivered 1 ts Ground cinnamon
-CAKE:-
1 c Butter or margarine — 1/2 ts Salt
Softened 1 c Sour cream — (8 ounces)
2 c Sugar 1 Jar apricot preserves — (6
2 Eggs Ounces)
1 ts Almond extract Additional toasted almonds,
1 1/2 c Cake flour Optional
1 1/2 ts Baking powder
Combine topping ingredients; sprinkle a third of mixture in the
bottom of a well greased and floured 9-in. springform pan with a
flatbottom tube pan insert (not fluted). In a mixing bowl, cream
butter and sugar. Add eggs and extract; mix well. Combine flour,
baking powder and salt; add to creamed mixture alternately with sour
cream. Spoon half over topping in pan. Sprinkle with another third of
the topping; cover with remaining batter and topping. Bake at 350
deg. for 60-65 minutes or until done. Cool for 10 minutes. Loosen
edges and remove sides of pan. Run a knife around the bottom of the
tube pan. Cool for 10 minutes on a wire rack. Carefully invert onto a
serving platter. Spread preserves over top. Garnish with toasted
almonds if desired. Serve warm. Yield: 10-12 servings. Editor’s Note:
Only a springform pan with tube insert will work for this recipe. Do
not use a bundt or angel food cake pan
Yields
1 servings