1 cup butter, softened
2 cups sugar
3 eggs
8 oz. sour cream
1 tsp. pure almond extract
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup slivered almonds, divided
10-12 oz. jar apricot preserves, divided

In a mixing bowl, cream butter and sugar, about 8 minutes with a high speed mixer. Add eggs, sour cream, and extract; mix well. Combine flour, baking powder, and salt; add to creamed mixture and mix well. Spread half of the batter in a well-greased and floured bundt pan. Sprinkle with half of the almonds. Spoon half of the preserves to within 1/2-inch of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2-inch of the edges. Sprinkle with remaining almonds.

Bake 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 15 minutes. Carefully invert onto a serving platter.