Apricot Amaretto Cake
Grease a 10" microwave-safe fluted tube dish. Sprinkle almonds over
sides. Combine coconut, 1/3 cup brown sugar and 3 tbsp butter. Press
into bottom of dish. Set aside. Stir together flour, baking soda and
salt. Beat 1/2 cup butter. Add 3/4 cup brown sugar and beat until
fluffy. Add eggs, preserves and sour cream. Beat well. Add flour
mixture and Amaretto, alternately, to beaten mixture, beating well
after each addition. Fold in apricots. Transfer batter to prepared
dish. Micro cook, uncovered, on 50 % power (medium) for 12 minutes,
giving dish a quarter turn every 5 minutes. To test for doneness,
scratch the slightly wet surface with a wooden toothpick. The cake
should be cooked underneath. If not done, cook on 100 % (high) for 30
seconds to 2 minutes or until done. Cool on rack for 5 minutes.
Invert and cool on a platter.