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Almond Apricot Coffee Cake




  1. In a mixing bowl, cream butter and sugar. Add eggs, sour cream and almond extract; mix well.
  2. Combine flour, baking powder and salt; add to creamed mixture and mix well.
  3. Spread half of the batter in a greased and floured 12-cup fluted tube pan.
  4. Sprinkle with half of the almonds.
  5. Spread half of the preserves to within 1/2 inch of the edges.
  6. Cover with remaining batter.
  7. Spoon remaining preserves over batter to within 1/2 inch of edges.
  8. Sprinkle with remaining almonds.
  9. Bake at 350 degrees F for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean.
  10. Cool in pan for 15 minutes.
  11. Carefully invert onto a serving platter.

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