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Almond Apricot Coffee Cake



1 c butter (or margarine)
2 c sugar
3 ea eggs
8 oz sour cream
1 t almond extract
2 c all-purpose flour
1 t baking powder
1/4 t salt
3/4 c slivered almonds,divided
10 oz apricot preserves (up to 12
-oz),divided


In a mixing bowl, cream butter and sugar. Add eggs, sour cream, and extract; mix well. Combine flour, baking powder, and salt; add to creamed mixture and mix well. Spread half of the batter in a greased and floured 12 cup fluted tube pan. Sprinkle with half the almonds.
Spread half of the preserves to within 1/2" of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2" of the edges. Sprinkle with remaining almonds. Bake at 350 for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Carefully invert onto a serving platter.













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