Apricot Almond Delight
2/3 cup sliced or slivered almonds
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup butter, softened
2 cups granulated sugar
1 teaspoon almond extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
1 cup (8 oz.)sour cream
Combine topping ingredients; sprinkle a third of the mixture in the bottom of a well greased and floured 9-inch springform tube pan insert.
In a mixing bowl, cream butter and sugar. Add eggs and extract; mix well. In a separate bowl combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Spoon half over topping in pan. Sprinkle with another third topping; cover with remaining batter and topping.
Bake at 350 degrees F. for 60 to 65 minutes or until tests done. Cool for 10 minutes. Carefully invert onto a serving platter. Spread preserves over top.
2001 Nebraska State Fair First Place Winner Beverly Randazzo of Lincoln