Apricot Sunshine Breakfast Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Apricots have a wonderful sweet, tart flavor with a bright summery coloring. The coffee cake has a brown sugar glaze bringing a wonderful, gooey topping to the apricots when the breakfast cake is flipped right side up. Read more . Pecans are inserted into the apricot halves after baking. For my record. Ingredients:
3/4 cup sugar |
1 egg |
1/4 cup shortening |
1/2 cup milk |
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
2 to 3 tablespoons butter |
1/4 to 1/3 cup brown sugar |
cinnamon to taste |
8 fresh apricots |
12 pecan halves |
Directions:
1. Heat oven to 375°.
2. Mix sugar, egg and shortening thoroughly. Stir in milk. Blend in flour, baking powder and salt.
3. Melt margarine or butter. Mix in brown sugar and sprinkle as much cinnamon over brown sugar as you wish.
4. Halve and pit apricots. Place cut sides down in rows of four. You may need fewer or more apricots, depending on their size.
5. Drizzle brown sugar mixture over apricots.
6. Spread cake mixture over apricots. Bake 30-35 minutes. Allow to cool in pan for 10 minutes. Place a plate over pan and flip cake out of pan. Place a pecan half in each apricot cup. Serve warm.
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