Apricot Coffee Cake W/ Butterscotch Walnut Filling |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Here is another one from my 10 star cake recipes, I believe this one is from a Canadian Living Christmas magazine...an apricot cake with a butterscotch walnut filling...could it get any better than this?...I don't think so...this is a very moist cake, bursting with apricots in every bite....a definate must-make, this will be sure to become a favorite once you try it. Ingredients:
1/2 cup butter, softened (no substitutions) |
3/4 sugar |
3 eggs |
2 teaspoons vanilla |
2 cups finely chopped dried apricots (300g) |
2 1/4 cups flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 cup half-and-half cream |
1 cup packed brown sugar |
1/4 cup butter, cut in bits (no substitutions) |
1 teaspoon vanilla |
1/2 cup toasted walnuts, finely chopped |
Directions:
1. Set oven to 350 degrees.
2. Set oven rack to middle position.
3. Grease and flour a 10-inch Bundt pan.
4. For the filling: In a small bowl, combine sugar, butter and vanilla; stir in walnuts; set aside.
5. FOR CAKE: In a large bowl, beat the 1/2 cup softened butter with sugar, until light and fluffy.
6. Beat in eggs, 1 at a time; beat in vanilla.
7. In a separate bowl, toss chopped apricots with 1/4 cup of the flour; set aside.
8. Whisk together remaining flour, baking powder and salt; add to the creamed butter mixture alternately with the milk, making 3 additions of dry, and 2 of milk.
9. Stir in the apricots.
10. Spread one-third of the batter into prepared pan; sprinkle with half of the filling mixture.
11. Repeat layer once.
12. Top with remaining batter, spreading to cover filling.
13. Bake in center oven for 1 hour, or until cake tests done.
14. Let cool for 10 minutes.
15. Remove from pan.
16. Let cool on wire rack.
17. Glaze cake if desired, mixing 1/2 cup icing sugar with 1/2 tsp vanilla and 2 tsp (more or less) whipping cream; mixing well until smooth.
18. Drizzle over cake, letting the glaze run down the sides of cake.
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