Apricot Almond Cake

 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.