Apricot-Almond Coffee Cake

1 cup butter, softened

2 cups sugar

2 eggs

1 cup sour cream

1 tsp. almond extract

2 cups flour

1 tsp. baking powder

¼ tsp. salt

1 cup sliced almonds

1 (10 oz.) jar apricot preserves

Preheat oven to 350 degrees. Cream butter and sugar until very fluffy. Beat in eggs, one at a time, well. Fold in sour cream and almond extract. Sift together the flour, baking powder and salt and fold in also. Place about 1/3 of mixture in a greased and floured bundt pan. Sprinkle ½ the almonds and ½ the apricot preserves over batter. Spoon on rest of batter. Add the remaining preserves and top with remaining almonds. Bake at 350 for 1 hour or until done. Cool on rack. Serves 14.

Note: May be varied by substituting vanilla for the almond extract and a mixture of ½ cup chopped pecans, 3 T. brown sugar and 2 tsp. ground cinnamon for the almonds and apricot preserves.