MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Overnight Apricot Pecan Coffee Cake
Categories: Cakes, Fruits, Nuts, Herbs
Yield: 15 servings

1 c Sugar
3/4 c Butter; softened
2 lg Eggs; room temp
1 ts Vanilla extract
2 c A-P flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Sour cream
3/4 c Chopped dried apricots
1 c Packed brown sugar
3/4 c Chopped pecans; toasted
1/2 ts Ground ginger

In a large bowl, cream sugar and butter until light and
fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well
after each addition. Beat in vanilla. In another bowl,
whisk flour, baking powder, baking soda and salt; add to
creamed mixture alternately with sour cream, beating
well after each addition.

Spread half of batter into a greased and floured 13 X 9"
baking dish. Sprinkle with apricots. Combine brown
sugar, pecans and ginger; sprinkle half over apricots.
Drop remaining batter by tablespoonfuls over filling;
spread gently with a spatula to cover filling. Sprinkle
with remaining brown sugar mixture. Cover and
refrigerate overnight.

Remove from refrigerator 30 minutes before baking.

Set oven @ 350oF/175oC.

Bake, uncovered, until a toothpick inserted in center
comes out clean, 35-40 minutes. Serve warm.

Trisha Kruse, Eagle, Idaho

Makes: 15 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... WAYS TO MY HEART: 1. Buy me food; 2. Make me food; 3. Be food.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)