1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.

2. Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.

3. Cream butter in a mixing bowl with an electric mixer. Gradually add sugar and beat until light and fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly on low after each addition.

4. Pour 1/2 of the batter into the prepared pan and spoon 1/2 of the apricot preserves on top, spreading it to within 1/2 inch of the edges. Repeat with remaining batter and preserves.

5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving platter.

Cook's Note:

You can use berry preserves if you want instead of apricot, and you can add almonds, too. You can also use margarine in place of butter.