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APRICOT ALMOND BUNDT CAKE
Apricot Almond Bundt Cake
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PrintINGREDIENTS
- 1 cup butter or margarine, softened
- 2 cups sugar
- 3 eggs
- 1 teaspoon almond extract (not imitation)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (8 ounces) sour cream
- 3/4 cup slivered almonds, divided
- 1 jar (10 to 12 ounces) apricot preserves, divided
DIRECTIONS
In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine dry ingredients; add to the creamed mixture
alternately with sour cream. Beat on low just until blended.
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 inch 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 degrees for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool in pan for 15
minutes. Carefully invert onto a serving platter. Yield: 12-16 servings
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