Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease and flour a Bundt pan and set aside.

In a mixing bowl, cream oil and sugar. Add eggs, one at a time. Add sour soy milk and almond extract alternately with flour, baking powder, and salt. Mix well. Add applesauce at the very end and mix just until incorporated into the batter.

Pour two-thirds of the batter into the prepared pan. Sprinkle with half of the almonds. Spread half of the jam over the almonds around the middle of the pan, to within half an inch of edges. Cover with remaining batter. Spoon remaining jam over batter to within half an inch of edges. Sprinkle with remaining almonds. (This gives a great crunch on the bottom.)

Bake for 55–60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan. Carefully invert onto a serving platter. Dust lightly with confectioners’ sugar, if desired.