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Ingredients
| salted butter: 1 cup (softened) |
| granulated sugar: 2 cups |
| eggs: 2 |
| sour cream: 1 cup |
| almond extract: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| salt: 1/4 tsp |
| almonds (sliced): 1 cup |
| apricot preserves: 10 oz |
Apricot and Almond Snack Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
- 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°F for 1 hour (or until done).
- Cool on rack. Turn out onto plate with topping side up.