Apricot-Lemon Coffeecake

Recipe Ingredients

1		Apricot halves - (15 1/4 oz) - drained, and juice reserved
1 1/4 cups	78g / 2.8oz	All-purpose flour
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	99g / 3.5oz	Butter - softened
1/2 cup	118ml	Sour cream
2		Eggs
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Grated lemon peel
1/3 cup	65g / 2.3oz	Sugar
2 tablespoons	30ml	Butter
2 tablespoons	30ml	All-purpose flour
1 teaspoon	5ml	Grated lemon peel
1/2 cup	99g / 3.5oz	Powdered sugar
1 tablespoon	15ml	Reserved apricot juice - or more if needed

Recipe Instructions

Heat oven to 350 degrees. Pat apricots dry with paper towels; cut into slices. Set aside.

Combine 1 1/4 cups flour, 1/2 cup sugar, 1/2 cup butter, sour cream, eggs, baking powder and 1 teaspoon lemon peel in a large mixing bowl. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Spread into greased 8-inch square baking pan.

Stir together 1/3 cup sugar, 2 tablespoons butter, 2 tablespoons flour and 1 teaspoon lemon peel until crumbly in a small bowl. Arrange apricots over batter; spoon crumbly mixture over apricots. Bake for 40 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.

Stir together powdered sugar and enough reserved apricot juice for desired glazing consistency in a small bowl. Drizzle over warm coffee cake.

Source:
"Breakfast Recipes at http://www.cooksrecipes.com"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.