Apricot Almond Cake

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Apricot Almond Cake
Apricot Almond Cake
1¼ cups sugar
3/4 cup butter
2 ea eggs plus 1 egg yolk
1/3 cup apricot preserves
1/3 cup sour cream
2 tsp. almond extract
1¾ cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup sliced almonds
Powdered sugar

Prep: 15 minutes Cook: 30 to 40 minutes Makes: 8 servings

1. Preheat oven to 350°F and lightly butter a 9-inch round cake pan; set aside. 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.
2. Add preserves, sour cream and almond extract, beat for 1 minute more. Stir together flour, baking powder and salt; lightly fold into batter. Spread evenly in prepared pan and sprinkle with almonds.
3. 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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