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| RECIPE FOR APRICOT BUNDT COFFEECAKE |
Title: Apricot Bundt Coffeecake
Serves: 6
Ingredients:
| 2.00 | 2 | tb | | | -sugar | | 2.00 | | Firmly packed light-brown | | | -sugar | | 1.00 | tb | All-purpose flour | | 1.00 | tb | Butter or margarine, | | | -softened | | 0.50 | ts | Ground cinnamon | | 0.25 | ts | Ground nutmeg | | | Coffeecake: | | 3.00 | c | Sifted all-purpose flour | | 1.50 | ts | Baking powder | | 1.00 | ts | Baking soda | | 0.50 | ts | Salt | | 1.50 | c | Granulated sugar | | 0.75 | c | (1 1/2 sticks) butter or | | | -margarine, softened | | 1.00 | ts | Vanilla | | 0.50 | ts | Almond extract | | 4.00 | | Eggs | | 1.25 | c | Dairy sour cream | | 1.00 | c | Finely chopped dried | | | -apricots | | | Glaze: | | 1.00 | c | Confectioners' sugar | | 2.00 | tb | Milk | | 0.50 | ts | Almond extract |
Instructions:
Streusel: Chopped dried apricots (optional) Preheat oven to 350 degrees.
Grease 10 inch (12 cup) Bundt pan.
Prepare Streusel: Combine sugars, flour, butter, cinnamon and nutmeg in small bowl until crumbly.
Prepare Coffeecake: Sift together flour, baking powder, baking soda and salt.
Beat together sugar, butter, vanilla and almond extract at low mixer speed 1 minute.
Increase speed to medium-high; beating well after each addition.
Stir in flour mixture alternately with sour cream; mix after each addition just enough to moisten dry ingredients.
(Add dry ingredients in thirds, sour cream in 2 additions.
) Stir in apricots.
Spoon half of batter into prepared pan.
Sprinkle Streusel over batter.
Spoon remaining batter over; smooth with spatula.
Bake in preheated 350 degree oven for 1 hour or until loaf is richly browned, begins to pull away from sides of pan and is springy to the touch.
Cool in pan on wire rack 15 minutes.
Loosen cake around edge with thin metal spatula.
Invert; turn right-side up.
Cool.
Prepare Glaze: Beat together powdered sugar, milk and almond extract in small bowl until well blended and smooth.
Drizzle over cooled cake.
Garnish with chopped apricots, if you wish.
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