Apricot Almond Cake

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients Instructions Preheat oven to 350 degrees and lightly butter a 9 inch round cake pan; set aside. Cream together butter and sugar with a mixer for 3-4 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. 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 prepare pan and sprinkle with almonds. Bake 30-40 minutes or until a toothpick inserted in the center comes out cleam. let cook and dust with powdered sugar.