Almond -Apricot Coffee Cake


1 C butter or margarine, softened
2 C sugar
3 eggs
1 C sour cream
1 t almond extract
2 C all-purpose flour
1/4 t salt
3/4 C slivered almonds, divided
10 oz B&R Farms Dried Apricots Preserves, divided
1 t baking powder


In a mixing bowl, cream the butter and sugar. Add the 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 apricot preserves over batter to within ½” of the edges. Cover with remaining batter.

Spoon the remaining preserves over batter within ½” of edges. Sprinkle with remaining almonds.

Bake at 350F for 55-60 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan for 15 minutes.

Carefully invert onto a serving platter and dust with powdered sugar. Yield: 12-16 servings.