Apricot Jam Coffee Cake

1-1/2 cups unsalted butter, softened
1-3/4 cups sugar
4 eggs
1 tablespoon pure vanilla extract
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sour cream
3/4 cup apricot jam (if your jam is not loose, then mix in a bit of hot water and stir to make it a bit more liquidy)
1 cup sliced almonds
icing sugar
Preheat oven to 350 degrees F and grease a 9 by 13-inch pan.
Combine the dry ingredients (flour, baking powder, baking soda and salt) and mix well; set aside.
In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy, about 5 minutes.
Add the eggs one at a time, scraping down the side of the bowl after each addition.
Add the vanilla extract and mix well.
Add half the dry ingredients and mix on low speed.
Add half the sour cream and mix well.
Add the remaining dry ingredients, followed by the sour cream. Mix well.
Take one-third of the batter and put it in a medium bowl. Add the apricot jam and mix well.
Spread half the remaining batter over the bottom of the prepared pan. Spread the apricot batter over that layer. Top with the remaining batter and spread evenly over the apricot batter layer.
Sprinkle the almonds over the top layer of batter.
Bake the cake for 45 minutes, or until a tester inserted in the centre of the cake comes out clean.
Let the cake cool on a wire rack. Dust with icing sugar before serving.
Note: This cake serves 12.