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Sour-Cream Apricot Cheesecake

2 1/2 cups unsifted flour
1 T. baking powder
1/2 tsp. salt
3/4 cup plus 1 T. finely chopped dried apricots
3/4 cup firmly packed light-brown sugar
1/2 cup butter, softened
3/4 cup almond paste
1 1/3 cups light sour cream
2 large eggs
1/2 cup apricot preserves
Apricot Glaze
Sliced natural almonds

Heat oven to 350 deg. and grease and lightly flour a 10-inch Bundt
or other decorate tube pan. In a medium size bowl, sift together
flour, baking powder, and salt; stir in 3/4 C. chopped apricots
until lightly coated with flour mixtures. Set aside.

In large bowl, electric mixer on medium, beat sugar and butter
until light and fluffy; crumble in almond paste and beat until
blended. Add sour cream and eggs and beat until blended; stir in
apricot preserves.

With mixer on very low speed, add flour mixture to sour cream
mixture and beat just until blended--do not overmix. Spoon batter
into prepared pan and bake 50 to 60 minutes or until cake tester
inserted in center comes out clean. Cool cake in pan on wire rack
10 minutes and turn cake out onto serving plate. Cool completely.
Prepare Apricot Glaze and set aside.

Just before serving, decorate cake: Stir 1 tsp of Glaze into
remaining T. of chopped apricots; set aside. Spread remaining
glaze over top of cake, allowing it to run down the sides. Make
"flowers" on top of cake by clustering sliced almonds and placing
a glazed chopped apricot in the center of each "flower."

Apricot Glaze: In small bowl, stir together 1/2 C. powdered sugar,
1/4 C. apricot preserves, and 1/4 tsp. water until sugar dissolves.


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