Apricot Almond Coffee Cake
|Dried apricots||3⁄4 Cup (12 tbs), chopped|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Sifted flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Almonds||1⁄3 Cup (5.33 tbs), chopped|
In saucepan, combine apricots and 1 cup water.
Simmer, uncovered, 15 minutes; cool.
Drain; reserve liquids; add enough water to make 1/2 cup liquid.
In large mixer bowl, cream together vegetable shortening and granulated sugar.
Add egg and beat well.
Sift together the 1 1/2 cups flour, baking powder, salt, and cinnamon.
Add to creamed mixture alternately with the milk mixture; beat well.
Stir in apricots.
Pour into a greased 9x1 1/2 inch round layer pan or a 9x9x2 inch baking pan.
In small bowl, combine brown sugar and the 1/3 cup flour; cut in butter until crumbly; add almonds.
Sprinkle mixture over batter in pan.
Bake at 350° for 40 to 45 minutes.