Directions:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract. Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Sprinkle half of almonds in a greased and floured 10-in. tube pan. Spread half of batter over nuts. Carefully spoon half of preserves over batter, keeping preserves away from edges of pan. Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter. Bake at 350° for 50-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.1 Kcal (1788 kJ) | ||
| Calories from fat | 145.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.11g | 25% | |
|---|---|---|---|
| Cholesterol | 61.81mg | 21% | |
| Sodium | 52.67mg | 2% | |
| Potassium | 95.13mg | 2% | |
| Total Carbs | 62.39g | 21% | |
| Sugars | 12.78g | 51% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 6.71g | 13% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 40.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 318.95 Kcal (1335 kJ) | ||
| Calories from fat | 108.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.03g | 25% | |
|---|---|---|---|
| Cholesterol | 46.16mg | 21% | |
| Sodium | 39.33mg | 2% | |
| Potassium | 71.04mg | 2% | |
| Total Carbs | 46.59g | 21% | |
| Sugars | 9.55g | 51% | |
| Dietary Fiber | 0.51g | 3% | |
| Protein | 5.01g | 13% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 30mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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