Apricot Almond Cake

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   Whisk together flour through salt. Using an electric mixer, beat together the sugar and butter until combined and creamy, approximately 3 minutes. Stir in the extracts. Beat in half of the sour cream followed by half of the flour mixture. Repeat. Stir in the milk, zest, and chopped apricots.Grease an 8 or 9 inch springform pan.
3. 3
   Pour batter in pan.
4. 4
   Sprinkle the top with almonds, nutmeg and sugar. Arrange sliced apricots on top.
5. 5
   Bake for 35-45 minutes, or until set.
6. 6
   Remove outer ring of springform pan and let cake cool on a wire rack. When completely cooled, cut cake in half horizontally. Set aside while you prepare the filling.Beat together butter through vanilla.
7. 7
   Spread on the top of the bottom half of the cake. Replace the top half of the cake and serve. (If youd like this as more of a breakfast cake, skip the filling)Breakfast and Brunch, Cakes and Cupcakes, Coffee Cakes, Dessert, Fruit Desserts