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Apricot Almond Coffee Cake

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Ingredients
  Dried apricots 3⁄4 Cup (12 tbs)
  Crisco 1⁄4 Cup (4 tbs)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Egg 1
  Flour 1 1⁄2 Cup (24 tbs), sifted
  Baking powder 2 Teaspoon
  Salt 3⁄4 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Brown sugar 1⁄2 Cup (8 tbs)
  Flour 1⁄3 Cup (5.33 tbs)
  Butter 4 Tablespoon
  Almonds 1⁄3 Cup (5.33 tbs), chopped
Directions

GETTING READY
1 Preheat the oven to 350° F
2 Lightly grease a 9x1 1/2-inch round layer pan or a 9x9x2-inch baking pan.

MAKING
3 In a saucepan, combine apricots and 1 cup water.
4 Simmer, uncovered for 15 minutes.
5 Let cool.
6 Drain well reserving the liquids.
7 Add water, just enough to make 1/2 cup liquid.
8 In a large mixer bowl, cream together Crisco and granulated sugar.
9 Add in egg, beating well.
10 In a bowl, sift together 1 1/2 cups flour, baking powder, salt, and cinnamon.
11 Add to the creamed mixture alternately with the milk mixture, beating well.
12 Stir in apricots.
13 Pour into the prepared tin.
14 In a small bowl, combine brown sugar and the 1/3 cup flour.
15 Cut in butter until crumbly.
16 Add in almonds.
17 Sprinkle the mixture over batter in the pan.
18 Bake for 40 to 45 minutes.

SERVING
19 Serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Ingredient: 
Apricot
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
85 Minutes
Ready In: 
95 Minutes

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