Apricot Sunshine Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Joyce Stewart, Vernon, British Columbia Ingredients:
2 tablespoons butter, melted |
1/4 cup packed brown sugar |
1 teaspoon ground cinnamon |
8 to 12 fresh apricots, halved or 2 cans (15-1/4 ounces each) apricot halves, drained |
1/4 cup shortening |
3/4 cup sugar |
1 egg |
1-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup milk |
16 to 24 pecan or walnut halves |
Directions:
1. Pour butter into a greased 8-in. square baking dish; sprinkle with brown sugar and cinnamon. Arrange apricot halves, cut side down, in a single layer over top; set aside.
2. In a small bowl, beat shortening and sugar for 2 minutes or until crumbly. Beat in egg. Combine the flour, baking powder and salt; gradually add to crumb mixture alternately with milk just until combined. Spread over apricots.
3. Bake at 375° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Place a pecan half in the center of each apricot half. Serve warm. Yield: 9-12 servings.
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