Almond Apricot Coffee Cake / Wistatefair2001 Recipe

• 1 c. butter or possibly margarine
• 2 c. sugar
• 3 whl Large eggs
• 8 ounce lowfat sour cream
• 1 tsp almond extract
• 2 c. all-purpose flour
• 1 tsp baking pwdr
• 1/4 tsp salt
• 3/4 c. slivered almonds divided
• 10 ounce apricot preserves (up to 12 ounce) divided

1. In a mixing bowl, cream butter and sugar.
2. Add in Large eggs, lowfat sour cream, and extract; mix well.
3. Combine flour, baking pwdr, and salt; add in to creamed mix and mix well.
4. Spread half of the batter in a greased and floured 12 c. fluted tube pan.
5. Sprinkle with half the almonds.
6. Spread half of the preserves to within 1/2" of the edges.
7. Cover with remaining batter.
8. Spoon remaining preserves over batter to within 1/2" of the edges.
9. Sprinkle with remaining almonds.
10. Bake at 350 for 55 to 60 min or possibly till a toothpick inserted near the center comes out clean.
11. Cold in pan for 15 min.
12. Carefully invert onto a serving platter.
13. NOTES :

butter, sugar, eggs, sour cream, almond, flour, baking pwdr, salt, apricot preserves

Taken from cookeatshare.com/recipes/almond-apricot-coffee-cake-wistatefair2001-63546 (may not work)