Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.91 Kcal (2001 kJ) | ||
| Calories from fat | 222.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.78g | 38% | |
|---|---|---|---|
| Cholesterol | 74.66mg | 25% | |
| Sodium | 182.54mg | 8% | |
| Potassium | 157.62mg | 3% | |
| Total Carbs | 60.02g | 20% | |
| Sugars | 39.1g | 156% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 6.53g | 13% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.7mg | 4% | |
| Calcium | 67.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 387.08 Kcal (1621 kJ) | ||
| Calories from fat | 180.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.07g | 38% | |
|---|---|---|---|
| Cholesterol | 60.47mg | 25% | |
| Sodium | 147.85mg | 8% | |
| Potassium | 127.67mg | 3% | |
| Total Carbs | 48.61g | 20% | |
| Sugars | 31.67g | 156% | |
| Dietary Fiber | 1.48g | 7% | |
| Protein | 5.29g | 13% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.6mg | 4% | |
| Calcium | 54.7mg | 7% | |
* 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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