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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 24 |
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I received this recipe from a radio program many years ago. It has been a favorite of my family ever since.Lyn Robitaille, East Hartland, Connecticut Ingredients:
1/2 cup butter, softened |
1 cup sugar |
3 eggs |
2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 cup (8 ounces) sour cream |
1 cup chopped dried apricots |
1 cup chopped pecans |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/4 cup sugar |
1/4 cup cold butter |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
2. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apricots and pecans.
3. Spoon into two greased 8-in. x 4-in. loaf pans. For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
4. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).
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