Moist Almond Apricot Swirl Coffee Cake

Instructions

1. 1

   Preheat oven to 350°F. Grease and flour a 12-cup fluted tube pan.

2. 2

   In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs, sour cream, and almond extract until well combined.

3. 3

   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

4. 4

   Spread half of the batter into the prepared pan. Sprinkle with half of the slivered almonds, then dollop and spread half of the apricot preserves over the batter, leaving a 1/2-inch border. Top with the remaining batter, then the remaining preserves and almonds.

5. 5

   Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar, if desired.