Apricot Coffee Cake

2 1/2 cups all purpose flour

1 1/2 cups packed light brown sugar

1/2 teaspoon salt

2/3 cup cold unsalted butter, cut into cubes

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 large eggs, beaten

1 1/3 cup buttermilk

1 1/2cup dried apricots, chopped

1/2 cup sliced almonds

Apricot Glaze:

1/2 cup powdered sugar

2 Tablespoons apricot jam

2 Tablespoons heavy cream

Adjust oven rack to position 2. Preheat oven to 325° on Pure Convection. Grease the bottom and sides of 9” round metal cake pan. In a large mixing bowl, combine flour, brown sugar, salt, baking powder, baking soda, cinnamon, and nutmeg. Using a fork or a pastry cutter, cut in butter cubes until mixture resembles coarse crumbs. In a medium-sized mixing bowl, combine eggs and buttermilk. Add egg mixture all at once to dry mixture. Stir in apricots. Stir until just moistened- the batter will be lumpy. Pour batter into prepared pan. Sprinkle sliced almonds on top of batter. Place in oven and set timer for 45-55 minutes. Bake until cake is set and toothpick inserted in the center comes out clean. Cool on a baking rack.

Makes 12 slices.

After Baking: For apricot glaze, sift powdered sugar into a small mixing bowl. Add apricot jam and cream and stir until combined. Drizzle over cooled coffee cake and slice into 1-inch pieces.

RECIPES

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Dacor Range Cooking manual Apricot Coffee Cake, Apricot Glaze

Range Cooking specifications

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