Tuesday, May 17, 2011

Apricot Coffee Cake - Is It Summer Yet?

About a week ago, I saw fresh apricots first time this year at a local grocery store. It was like the first sign of summer. Then I was intrigued to make an apricot dessert.
Between fruit tart, cookies and other dessert ideas, coffee cake was chosen.

The original recipe came from here.

Apricot Coffee Cake
Prep time: 40 mins
Cooking time: 1 hr
Serves: 6-10

- 1 lb ripe apricots ( Make sure they smell good before you buy them), washed and quartered
- 1 3/4 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 10 tbsp butter, softened
- 1 dash of salt
- 1/2 cup sugar
- 1 tbsp milk
- 1 egg, lightly beaten
- 1 tbsp sour cream
- 1 tbsp sugar
- 1 egg

- Preheat the oven to 360F and grease a 9"  springform cake pan.
- Mix the flour, baking powder, baking soda, salt and butter.
- Add in the sugar, mix well.
- Add in 1 egg and the milk. Mix until just combined.
- Move the batter into the pan. Spread the batter evenly in the pan. 
- Arrange the apricot slices on top in a circular pattern.

- In a small bowl, mix the topping ingredients: sour cream, sugar and egg. Beat the mix with a fork and pour evenly over the cake batter.

- Bake for 40 mins or until the edge is golden and apricots are tender.
- Turn off the oven and leave the cake in the over for 10-15 mins.

** The bottom of the cake is crusty and the center is moist. The tartness and freshness of apricots work perfectly with the dense and buttery cake. Definitely worth a try!

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