Ingredients
3/4
cup sliced almonds
1/4
cup packed brown sugar
1/4
cup apricot-pineapple preserves
1/2
teaspoon ground cinnamon
2 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1
teaspoon baking soda
1/2
teaspoon salt
1
cup butter, softened
1
cup granulated sugar
1/2
cup packed brown sugar
3
egg
1 1/2
cups sour cream
1
teaspoon vanilla
1
teaspoon almond extract
1/2
cup powdered sugar
1
teaspoon milk
1/2
teaspoon almond extract
Preparation
Heat oven to 350°F. Grease and flour 12-cup bundt cake pan. Make Fruit-Nut Filling; set aside. Mix flour, baking powder, baking soda and salt; set aside.
Beat butter and sugars in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time. Beat in sour cream, vanilla and almond extract until blended. Gradually beat in flour mixture until blended. Spoon 3 cups batter into pan. Spoon filling over batter to within 1/2 inch of edge. Spoon remaining batter over filling.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool 20 minutes longer before glazing. Drizzle Almond Powdered Sugar Glaze over cake. Serve warm or cool. Note: Surprise family and friends and bake this cake in a bundt pan with a newer shape, available in the Betty Crocker® Catalog. Click the link “Catalog Shopping” on the top of this page to shop Betty Crocker online, then search for bundt to find shapes beyond the classic.
