Judy’s Apricot Almond Cake

INGREDIENTS
1-1/4 cups sugar
3/4 cup butter
2 eggs plus 1 egg yolk
1/3 cup apricot preserves
1/3 cup sour cream
2 tsp. almond extract
1-3/4 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup sliced almonds
Powdered sugar

DIRECTIONS
Prep time: 15 minutes
Cook time: 30 to 40 minutes

Preheat oven to 350°F and lightly butter a 9-inch round cake pan; set aside. Cream together sugar and butter with a mixer for 3 to 4 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Add preserves, sour cream and almond extract, beat for 1 minute more. Stir together flour, baking powder and salt; lightly fold into batter. Spread evenly in prepared pan and sprinkle with almonds. Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool and dust with powdered sugar.

Makes 8 servings.