| 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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