1 1/4 C sugar
3/4 C butter
2 eggs + egg yolk
1/3 C B & R Farms Dried Apricot Preserves
1/3 C sour cream
2 t almond extract
1 3/4 C flour
1/2 t baking powder
1/2 C slivered almonds
Preheat oven 350F, lightly butter 9” round cake pan.
Cream together sugar & butter until light and fluffy. Add eggs (one at a time), beating well after each addition. Stir in preserves, sour cream & almond extract.
In a separate bowl, combine flour and baking powder; folding into batter. Spread evenly in pan and sprinkle with almonds.
Bake 30-40 minutes.
Cool and glaze with additional preserves.