| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast, Zzz |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Butter; softened |
| 2 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
c |
Sour cream |
| 1 |
ts |
Almond extract |
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Slivered almonds |
| 1 |
|
Jar apricot preserves |
INSTRUCTIONS
In a mixing bowl, cream butter and sugar. Add eggs, sour cream and extract;
mix well. Combine flour, baking powder, and salt. Add to creamed mixture
and mix well. 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 inch of egdes. Sprinkle
with remaining almonds. Bake at 350 for 55-60 minutes. Cool in pan for 15
minutes.
Recipe by: Taste of Home
Posted to MC-Recipe Digest V1 #854 by John Setzler <jms@twave.net> on Oct
20, 1997
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