Almond Apricot Sour Cream Cake 1 16 oz can apricot halves save l teaspoon syrup 2 cups Cake flour 1 teaspoon Baking powder 1 teaspoon Baking soda 1/4 teaspoon Salt 4 oz Unsalted butter; room temperature 1 cup Sugar 2 Eggs 1/2 teaspoon Vanilla extract 1/4 teaspoon Almond extract 1 cup Sour cream 1/4 cup Sliced almonds Grease a 9-inch cake pan or line with parchment paper. Preheat the oven to 350 degrees. Drain the apricots and discard the liquid. Making sure to save a teaspoon of the juice. Cut each half in half. Set aside Whisk together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, cream together the butter and sugar, syrup for 3 to 4 minutes, or until the mixture is light in color and fluffy. Add the eggs, one at a time, beating until thoroughly mixed. Scrape down the bowl, add the vanilla and almond extracts, and mix until combined. On low speed, add, in order, a third of the flour mixture, then half of the sour cream, then half the remaining flour mixture, the remaining sour cream and the remaining flour, mixing just to combine after each addition and scraping down the sides of the bowl. Pour the batter into the prepared pan and level it by bouncing it on the counter top. Arrange the apricot quarters in a decorative pattern on top of the batter. Sprinkle the sliced almonds over any exposed batter. Bake in the preheated oven for 45 to 50 minutes, or until a cake tester comes out clean. Let the cake cool in the pan for 10 minutes. Turn the cake out onto a plate, remove the parchment paper liner from the bottom and then flip the cake onto a cooling rack.