Ingredients: |
Ingredients: For the filling and streusel topping:
1/4 cup firmly packed light brown sugar
1/4 cup sugar
1 cup toasted pecans
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup finely diced dried apricots
1/2 cup flour
6 tablespoons unsalted butter, cold and cut in bits
1/2 teaspoon vanilla
For the batter:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup sugar
2 large eggs, beaten lightly
1 1/2 teaspoons vanilla
1 cup sour cream
confectioners sugar for dusting
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Directions: |
Directions:Preheat oven to 350. Butter and flour a 9-inch, springform pan. Make filling and topping: In a food processor, combine the sugars, nuts, cinnamon, salt and nutmeg. Process until nuts are coarsely ground. For filling, place 1/4 cup of nut mixture in a small bowl and stir in the apricots, making sure they don't clump. Set aside. To the remaining topping, add the flour, butter and vanilla. Process until crumbly. Set aside.
Make the batter: Whisk together the flour, baking powder, baking soda and salt in a bowl. In another bowl with an electric mixer, cream the butter. Add the sugar a little at a time and beat until light and fluffy. Add the eggs slowly and the vanilla. Alternately beat in the flour mixture and the sour cream, starting and ending with flour. Transfer 1/3 of the batter to the pan and sprinkle with half the apricot filling. Add half the remaining batter and sprinkle with remaining filling. Add the rest of the batter. Distribute topping evenly over batter. Bake for 50-60 minutes, or until a cake tester inserted in the middle comes out clean. Let cool in pan, remove sides and transfer to serving dish. Before serving, add a few dried apricots on top, in center, and dust with confectioners sugar. |
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