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Apricot Sunshine Coffee Cake Recipe

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—Joyce Stewart, Vernon, British Columbia

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9-12 Servings
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

2 tablespoons butter, melted
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
8 to 12 fresh apricots, halved or 2 cans (15-1/4 ounces each) apricot halves, drained
1/4 cup shortening
3/4 cup sugar
1 egg
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
16 to 24 pecan or walnut halves

Directions

Pour butter into a greased 8-in. square baking dish; sprinkle with brown sugar and cinnamon. Arrange apricot halves, cut side down, in a single layer over top; set aside.
In a small bowl, beat shortening and sugar for 2 minutes or until crumbly. Beat in egg. Combine the flour, baking powder and salt; gradually add to crumb mixture alternately with milk just until combined. Spread over apricots.
Bake at 375° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Place a pecan half in the center of each apricot half. Serve warm. Yield: 9-12 servings.

Nutrition Facts: 1 serving (1 piece) equals 232 calories, 8 g fat (3 g saturated fat), 24 mg cholesterol, 198 mg sodium, 38 g carbohydrate, 1 g fiber, 3 g protein.

Apricot Sunshine Coffee Cake published in Country Woman March/April 2007, p10

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