Apricot Almond Cake

Other

Ingredients

1/4 Cups sliced almonds
1/4 Teaspoons salt
1/2 Teaspoons baking powder
1 1/4 Cups flour
2 7/8 Teaspoons almond extract
21/64 Cups sour cream
21/64 Cups apricot preserves
2 7/8 eggs plus 1 yolk
3/4 Cups butter
1 1/4 Cups sugar

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.