Apricot Almond Bundt Cake

This recipe was passed on to me many years ago by another bundt cake enthusiast! I use the all-fruit variety of apricot preserves.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 1⁄2 lb unsalted butter
• 2  cups granulated sugar
• 2  eggs, room temperature
• 1  teaspoon  almond extract
• 2  cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 (8 ounce) container sour cream, room temperature
• 1  cup  sliced almonds
• 1 (12 ounce) bottle  apricot preserves

Directions

1. Preheat oven to 350 degrees F, then greast & flour 10" bundt pan.
2. With electric mixer, cream together the butter & sugar.
3. Add eggs, one at a time, before adding extract.
4. In another bowl, sift or whisk together flour, baking powder & salt.
5. Add flour mixture to butter mixture alternately with sour cream.
6. Sprinkle 1/2 cup almonds on bottom of pan.
7. Pour half the batter over nuts.
8. Arrange remaining nuts over batter.
9. Drop spoonsful of apricot preserves over the nuts, but not touching side of pan.
10. Pour remaining batter over the preserves.
11. Bake for 55 minutes.