Apricot Almond Cake


Serves: 16
Total Calories: 380

Ingredients

1 cup butter, softened
2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup slivered almonds
1 (12-ounce) jar apricot preserves

Directions:

Preheat oven to 350°. Cream butter and sugar until light. Beat in eggs, one at a time. Fold in sour cream and extract. Sift flour, baking powder and salt, and fold in. Put a third of the mixture in a greased and floured tube pan. Spread half of the almonds and half of the apricot preserves over the batter. Spoon in rest of batter. Add remaining preserves and top with remaining almonds. Bake for 1 hour 10 minutes at 350°.

Nutritional Facts:

Serves: 16
Total Calories: 380
Calories from Fat: 163

This Apricot Almond Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.


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