Cake:
1 1/2 c. Granulated Sugar
3/4 c. Butter, softened
1 1/2 tsp. Vanilla
3 Eggs
3 c. Flour
1 1/2 tsp. Baking Powder
1 1/2 tsp. Soda
3/4 tsp. Salt
1 1/2 c. Sour Cream

Cream sugar, butter, vanilla and eggs for two minutes.
Mix together flour, baking powder, soda and salt.
Add dry ingredients and sour cream alternately to the creamed mixture.
Spread one third of batter into pan.
Sprinkle with one third of filling.
Repeat process.
Bake 45-50 minutes at 325°F.
Cool in pan 10 minutes before removing cake from pan.
Place cake on serving plate and drizzle with glaze.

Filling:
3 1/2 oz. Almond Paste, cut into small pieces
1/2 c. Powdered Sugar
1/4 c. Butter
1/2 c. Sliced Almonds

In a saucepan, over medium setting, heat almond paste, powdered sugar and butter stirring constantly until smooth.
Remove from heat, stir in almonds.

Glaze:
1/2 c. Powdered Sugar
1/4 tsp. Vanilla Extract
2-3 tsp. Milk

Combine all ingredients for glaze and stir until smooth.