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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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APRICOT LEMON COFFEECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lopez Estate in Mesquite, Texas in 1988. Ingredients:
15 ounce can apricot halves drained and juice reserved |
1-1/4 cup all -purpose flour |
1/2 cup granulated sugar |
1/2 cup butter softened 1/2 cup sour cream |
2 eggs |
1 teaspoon baking powder |
1 teaspoon grated lemon peel |
1/3 cup granulated sugar |
2 tablespoons butter |
2 tablespoons all purpose flour |
1 teaspoon grated lemon peel |
1/2 cup powdered sugar |
1 tablespoon reserved apricot juice |
Directions:
1. Heat oven to 350.
2. Pat apricots dry with paper towels then cut into slices and set aside.
3. Combine flour, sugar, butter, sour cream, eggs, baking powder and lemon peel.
4. Beat at low speed scraping bowl often until well mixed about 2 minutes.
5. Spread into greased square baking pan.
6. Stir together 1/3 cup sugar, butter, flour and lemon peel until crumbly.
7. Arrange apricots over batter then spoon crumbly mixture over apricots.
8. Bake 45 minutes.
9. Stir together powdered sugar and enough reserved apricot juice for desired glazing consistency.
10. Drizzle glaze over warm coffeecake.
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