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Apricot Sunshine Coffee Cake

—Joyce Stewart, Vernon, British Columbia

9-12 ServingsPrep: 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

2 of 2

Apricot Sunshine Coffee Cake (continued)

Directions (continued)

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.