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Ingredientes
- 1 c. butter or possibly margarine
- 2 c. sugar
- 3 whl Large eggs
- 8 ounce lowfat sour cream
- 1 tsp almond extract
- 2 c. all-purpose flour
- 1 tsp baking pwdr
- 1/4 tsp salt
- 3/4 c. slivered almonds divided
- 10 ounce apricot preserves (up to 12 ounce) divided
Direcciones
- In a mixing bowl, cream butter and sugar. Add in Large eggs, lowfat sour cream, and extract; mix well. Combine flour, baking pwdr, and salt; add in to creamed mix and mix well. Spread half of the batter in a greased and floured 12 c. fluted tube pan. Sprinkle with half the almonds.
- Spread half of the preserves to within 1/2" of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2" of the edges. Sprinkle with remaining almonds. Bake at 350 for 55 to 60 min or possibly till a toothpick inserted near the center comes out clean. Cold in pan for 15 min. Carefully invert onto a serving platter.
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