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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Great with tea or coffee! Ingredients:
1 1/4 cups sugar |
3/4 cup butter |
2 eggs |
1 egg yolk |
1/3 cup apricot preserves |
1/3 cup sour cream |
2 teaspoons almond extract |
1 3/4 cups flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup sliced almonds |
powdered sugar |
Directions:
1. Preheat oven to 350°F and lightly butter a 9-inch round cake pan; set aside.
2. Cream together sugar and butter with a mixer for 3 to 4 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Add preserves, sour cream and almond extract, beat for 1 minute more.
3. Stir together flour, baking powder and salt; lightly fold into batter.
4. Spread evenly in prepared pan and sprinkle with almonds.
5. Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool and dust with powdered sugar.
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