Apricot And Almond Snack Cake Recipe

Ingredients for Apricot And Almond Snack Cake

• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1 teaspoon almond extract
• All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Sliced Almonds
• 1 cup apricot preserves, divided

How to Make Apricot And Almond Snack Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan or bundt pan.
2. In a medium bowl, sift together the flour, baking soda, and salt.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done using a stand mixer or hand mixer.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Stir in the sour cream and almond extract until just combined.
6. Gradually add the dry ingredients to the wet ingredients, folding gently until just blended. Be careful not to overmix.
7. Pour about 1/3 of the batter into the prepared pan.
8. Spread half of the slivered almonds and half of the apricot preserves evenly over the batter.
9. Pour the remaining batter over the almond and apricot layer.
10. Sprinkle the top with the remaining almonds and apricot preserves.
11. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
12. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
13. Once completely cool, serve and enjoy your delicious Apricot & Almond Snack Cake!