Apricot Coffee Cake with Coconut Topping

Name: Apricot Coffee Cake with Coconut Topping
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings.
Ingredients: 1 can (8-1/2 ounces) apricot halves; 1/4 cup shortening; 3/4 cup sugar; 1 egg; 1/4 cup 2% milk; 1-1/4 cups all-purpose flour; 1/4 cup graham cracker crumbs; 2 teaspoons baking powder; 1/2 teaspoon salt; TOPPING:; 3 tablespoons butter, softened; 1/2 cup packed brown sugar; 1 cup sweetened shredded coconut; 2 tablespoons 2% milk

Several years ago, I found my niche writing coffee cake recipes to enter into the New York State Fair. I have developed several recipes over the course of my 25-year marriage. My husband is a tough critic, so I knew I had a hit when he labelled this one a winner.—Suzanne Katko, Syracuse, New York

Ingredients

1 can (8-1/2 ounces) apricot halves
1/4 cup shortening
3/4 cup sugar
1 egg
1/4 cup 2% milk
1-1/4 cups all-purpose flour
1/4 cup graham cracker crumbs
2 teaspoons baking powder
1/2 teaspoon salt
TOPPING:
3 tablespoons butter, softened
1/2 cup packed brown sugar
1 cup sweetened shredded coconut
2 tablespoons 2% milk

Directions

Preheat oven to 350°. Grease a 9-in. round baking pan. Drain apricot halves, reserving 1/4 cup juice. Cut each apricot piece in half.
In a large bowl, beat shortening and sugar until crumbly. Beat in egg, milk and reserved juice. In another bowl, whisk flour, cracker crumbs, baking powder and salt; gradually beat into creamed mixture.
Transfer to prepared pan; arrange apricots over batter. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.
Preheat broiler. For topping, in a small bowl, beat butter and brown sugar until crumbly. Beat in coconut and milk. Spread over warm cake. Broil 4-5 in. from heat 4-6 minutes or until golden brown. Serve warm.

Originally published as Apricot Coffee Cake in Holiday & Celebrations Cookbook 2014