Breads, Brunch, Cakes, Luncheon
1 box Extra moist yellow cake mix
1 cup dairy sour cream
3 eggs
1/3 cup oil
1 teaspoon almond extract
1/4 cup flake sweetened coconut
1/4 cup blanched sliced almonds
12 ouncejar apricot preserves
Preheat oven to 350 degrees
In large mixing bowl combine cake mix, sour cream, eggs, oil, water & almond extract. Beat 3 minutes at medium speed. Generously grease a 10" tube pan. Sprinkle coconut and almonds in pan, then top with 1/3 jar apricot preserves. Pour in half cake batter. Dot with remaining preserves, and cover with rest of cake batter. bake 40-60 minutes. Cake is done when toothpick inserted in center comes out clean. Cool 30 minutes, then invert on serving dish.