Apricot And Almond Snack Cake - cooking recipe

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

Preparation

Sift together flour, baking soda and salt.
Cream together butter and sugar until light and fluffy.
Add eggs one at a time and mix well.
Fold in sour cream and almond extract.
Fold in flour mixture until well blended.
Grease and flour 10-inch tube pan or bundt pan.
Fill pan with about 1/3 of the batter. Spread half the almonds and half the apricot preserves over the batter.
Cover with remaining batter.
Sprinkle top with remaining almonds and apricot preserves.
Bake at 350\u00b0F for 1 hour (or until done).
Cool on rack. Turn out onto plate with topping side up.