Apricot Almond Bundt Cake
  • 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
  1. 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
  2. alternately with sour cream. Beat on low just until blended.
  3. 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
  4. 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
  5. minutes. Carefully invert onto a serving platter. Yield: 12-16 servings
I don't remember where this recipe came from, but I've made it quite a few times, and it is delicious. Wish I could give credit where credit was due. I like it best with apricot jam, but have also used raspberry, cherry and strawberry - they were great too. Just make sure when you put the jam in the pan, be sure not to go too far to the edges.