Apricot Coffee Cake
Another delicious way to enjoy apricots! Apricot Coffee Cake Adapted from For the Love of Apricots by Lisa Prince Newman Makes 8 servings Grease the bottom and sides of an 8-inch or 9-inch springform pan. Preheat oven to 350°F. Prepare and set aside: 3/4 lb fresh, ripe apricots (about 6) halved and pitted Topping: 1/4 cup sugar (50g) 1/4 cup slivered almonds 1/2 teaspoon ground cinnamon In a large bowl, combine, whisking gently to blend well: 1 1/2 cups all-purpose flour (192g) 1/2 cup sugar (100g) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt Add to flour mixture: 1/2 cup (1 stick - 4 oz) cold unsalted butter, cut into 8 equal-sized pieces Using two knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, mix together with a fork: 2 eggs 1/4 cup whole milk (or almond milk) 1/2 cup sour cream (120g) 1 teaspoon almond extract (or vanilla extract) Pour egg mixture into the flour mix...
