Apricot Almond Cake
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Apricot Almond Cake
Apricot Almond Cake
1 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
1 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, Serves: 8

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.

Nutritional Information:
460 calories, 7 g protein, 24 g total fat (13 g sat., .5 g trans), 56 g carbohydrate, 2 g fiber, 140 mg cholesterol, 240 mg sodium, 11 points