Apricot Coffee Cake

Recipe Ingredients

		Filling
17 oz	483g	Unpeeled apricot halves in syrup - (1 can) - drained
1/2 cup	73g / 2.6oz	Chopped walnuts
1/4 cup	40g / 1.4oz	Packed light brown sugar
		Batter
1 cup	62g / 2.2oz	All-purpose flour
1/2 teaspoon	2.5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
2 teaspoons	10ml	Eggs (large)
6 tablespoons	90ml	Unsalted butter - melted
2/3 cup	131g / 4.6oz	Granulated sugar
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

Position a rack in the center of the oven and preheat to 325 degrees. Grease a 9-inch round cake pan or springform pan.

Prepare the filling: Place the drained apricots, cut side down, on several layers of paper towels until needed. In a small bowl, combine the walnuts and brown sugar until blended.

Prepare the batter: In a large bowl, stir together the flour, baking powder, and salt. In a medium-sized bowl, whisk the eggs. Add the melted butter, sugar, and vanilla and whisk until blended. Add to the dry ingredients and quickly stir together just until evenly blended. Pour half of the batter into the prepared pan and spread in an even layer. Arrange the apricots, cut side up, over the batter and sprinkle the walnut mixture over them. Spoon the remaining batter over the top but do not spread it in an even layer (some of the brown sugar mixture is pretty showing through).

Bake about 45 minutes, until golden-brown and just beginning to pull away from the sides of the pan. Cool in the pan on a rack for about 15 minutes. Serve warm or at room temperature.

Source:
JIM FOBEL'S OLD-FASHIONED BAKING BOOK by Jim Fobel (c) 1987 - Lake Isle Press, New York, NY - 207 pages - $14.95 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest

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