Easy Almond Apricot Coffee Cake

• 1 cup butter, softened
• 1-1/2 cups sugar
• 3 large eggs
• 1 cup 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

1. In a large 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 350u0b0 for 50-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely.

butter, sugar, eggs, sour cream, almond extract, flour, baking powder, salt, almonds, apricot preserves

Taken from www.tasteofhome.com/recipes/easy-almond-apricot-coffee-cake/ (may not work)