Almond Apricot Coffee Cake

1 c Butter; softened
2 c Sugar
3 Eggs
1 c Sour cream
1 ts Almond extract
2 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
3/4 c Slivered almonds
1 Jar apricot preserves

In a mixing bowl, cream butter and sugar. 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 greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread 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 egdes. Sprinkle with remaining almonds. Bake at 350 for 55-60 minutes. Cool in pan for 15 minutes.

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