Ingredients 3 cups all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup sliced almonds 3/4 cup firmly packed brown sugar 2 teaspoons ground cinnamon 1-1/2 cups butter, softened 2 cups granulated sugar 5 eggs 2 teaspoons Pure Vanilla Extract, 4 Oz. 1-1/2 cups sour cream 3/4 cup (about 4 oz.) chopped dried apricots Tools Recipe Right Non-Stick Oblong Pan 9 x 13-Inch Pan Recipe Right Non-Stick Oblong Pan 9 x 13-Inch Pan Instructions Click to mark complete - Preheat oven to 325°F. Spray 9 x 13 in. pan with vegetable pan spray. - In medium bowl, combine flour, baking powder, baking soda and salt. In small bowl, combine nuts, brown sugar and cinnamon. - In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Add flour mixture alternately with sour cream; mix until smooth. - Spread 2/3 of the batter into prepared pan. Sprinkle 1 cup nut mixture over batter and top evenly with apricots; top with remaining batter. Sprinkle with remaining nut mixture. Bake 55-60 minutes or until cake tester inserted in middle comes out clean.
