Apricot and Almond Snack Cake

This is a nice light coffee cake that has a wonderful almond flavor and the apricot preserves adds the right amount of sweet/tart. It's also a nice presentation with the ribbon of almonds and preserved in the middle. Enjoy.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 1  cup butter, softened
• 2  cups sugar
• 2  eggs
• 1  cup sour cream
• 1  teaspoon  almond extract
• 2  cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup  sliced almonds
• 10  ounces  apricot preserves

Directions

1. Sift together flour, baking soda and salt.
2. Cream together butter and sugar until light and fluffy.
3. Add eggs one at a time and mix well.
4. Fold in sour cream and almond extract.
5. Fold in flour mixture until well blended.
6. Grease and flour 10-inch tube pan or bundt pan.
7. Fill pan with about 1/3 of the batter. Spread half the almonds and half the apricot preserves over the batter.
8. Cover with remaining batter.
9. Sprinkle top with remaining almonds and apricot preserves.
10. Bake at 350°F for 1 hour (or until done).
11. Cool on rack. Turn out onto plate with topping side up.