Title: Almond apricot coffee cake
 Categories: Breakfast, Zzz
      Yield: 12 Servings
 
      1 c  Butter; softened
      2 c  Sugar
      3    Eggs
      1 c  Sour cream
      1 ts Almond extract
      2 c  All-purpose flour
      1 ts Baking powder
    1/4 ts Salt
    3/4 c  Slivered almonds
      1    Jar apricot preserves
 
  In a mixing bowl, cream butter and sugar. Add eggs, sour cream and
  extract; mix well. Combine flour, baking powder, and salt. Add to
  creamed mixture and mix well. Spread half of the batter in a greased
  and floured 12-cup fluted tube pan. Sprinkle with half of the
  almonds. Spread half of the preserves to within 1/2 inch of the
  edges. Cover with remaining batter. Spoon remaining preserves over
  batter to within 1/2 inch of egdes. Sprinkle with remaining almonds.
  Bake at 350 for 55-60 minutes. Cool in pan for 15 minutes.