Apricot Coffee Cake
Another delicious way to enjoy apricots!
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 mixture, stirring with the fork until evenly moistened. Pour batter into prepared pan, spreading the batter evenly.
Arrange the halved apricot pieces, cut-side down, over the batter. Brush with:
2 tablespoons butter, melted
Sprinkle the topping evenly over the apricots. Avoid having the topping touch the pan as it can stick and make it more difficult to loosen the sides of the pan.
Bake for 45 to 50 minutes, or until the cake is golden, puffed and a toothpick inserted into the center comes out clean.
Cool in the pan on a wire rack.
To serve, gently loosen the sides of the pan and cut the cake into wedges.
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