Apricot and Almond Bundt Coffee Cake

Ingredients

• ½ lb. Butter

• 2 cup granulated sugar

• 2 extra large eggs

• 1 tsp. almond extract

• 2 cup unbleached flour

• 1 tsp. baking powder

• ¼ tsp. salt

• 8 oz. sour cream

• 1 cup sliced almonds

• 1 jar (10 oz.) apricot preserves

Preparation

In a large mixing bowl, combine and cream the butter and sugar well, then beat in the eggs, one at a time.  Stir in the extract.  In a separate bowl, whisk together the flour, baking powder and slat.  Mix, on low speed, the flour mixture into the creamed mixture, alternately with the sour cream.  Spray a normal-size bundt pan, then arrange half cup of the sliced almonds over the bottom.  Pour half the batter over the nuts.  Arrange the remaining half of  almonds over the batter, then small dollops of the apricot preserves,  Pour the remaining batter over all.  Bake in a preheated 350°F oven for 55 minutes or until kitchen pick inserted comes out clean.  Remove from the oven and let cool 10-15 minutes before inverting onto a cake plate.  Let cool about 30 minutes before slicing.