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Apricot Coffee Cake

chef.tim.lee's picture
Ingredients
  Unsalted butter 14 Tablespoon (1 3/4 Sticks, At Cool Room Temperature)
  Granulated sugar 1 Cup (16 tbs)
  Eggs 4 Large (At Room Temperature)
  Vanilla extract 1 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1 Pinch
  Lemon juice 2 Tablespoon
  Lemon 1⁄2 , grated
  Canned apricots 15 3⁄4 Ounce, drained (1 Can)
  Confectioners sugar 1 Tablespoon (For Garnish)
Directions

GETTING READY
1) Preheat oven moderately to 350°F.
2) Place rack at the center of oven and heat to 350°F.
3) Evenly butter a 11 X 8-inch glass baking dish.

MAKING
4) Using handheld electric mixer beat the butter in a medium bowl on high speed for about 1 minute until smooth.
5) Add sugar and beat the mixture for about 2 minutes until light in color.
6) In a bowl beat eggs, one at a time, beating well after each addition.
7) Add vanilla and beat the mixture again.
8) Sift flour, baking powder, and salt together.
9) Add it into the batter, and then stir in the lemon juice and zest.
10) Spread evenly at the bottom of the pan.
11) Halve or quarter apricots and arrange over the batter to give the cake a uniform appearance.
12) Place the cake in oven and bake for 25 to 30 minutes until the cake is golden brown.
13) Place in a wire rack and cool completely before serving.

SERVING
14) To serve, sift confectioners' sugar over the cake and cut into squares.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot
Interest: 
Party
Preparation Time: 
35 Minutes
Cook Time: 
35 Minutes
Ready In: 
70 Minutes
Servings: 
8

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