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Apricot Streusel Coffee Cake Recipe

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This recipe for Apricot Streusel Coffee Cake, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 23, 2007


1 c dried apricots, diced
3/4 c milk
1 stick butter, divided
1/4 c pecans, chopped
1/4 c brown sugar, packed
2 tbsp flour
1/2 tsp coriander
2 c flour
2/3 c sugar
2 tsp baking powder
1/4 tsp cardamon
1/4 tsp salt
2 eggs, at room temperature

Heat apricots and milk in a small saucepan for 2 to 3 minutes over low heat. (Milk may curdle; don't worry). Remove from heat and add 5 tablespoons butter. Let stand 10 minutes while apricots soften and butter melts. Meanwhile, heat oven to 375. Butter a 9" round baking pan. Mix all topping ingredients in a small bowl. Cut remaining butter in small pieces; add to nut mixture and mash with a fork until crumbly. Mix flour, sugar, baking powder, cardamom and salt in a large bowl. Pour in apricot mixture. Add eggs. Stir and beat with a wooden spoon just until batter is smooth. Scrape batter into prepared pan. Sprinkle topping over surface. Place cake pan on cookie sheet and bake 40 to 45 minutes, until light golden brown. Cool cake in pan.

Number Of Servings:
Number Of Servings:
12 servings




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