Apricot Coffee Cake2014-08-22
- Servings : 6
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
A sign of summer!
- 500 grams Apricots, Washed and Quartered
- 225 grams Flour
- 1 teaspoon(s) Baking Powder
- A Dash of Salt
- 1/2 teaspoon(s) Baking Soda
- 150 grams Butter
- 1 tablespoon(s) Milk
- 100 grams Sugar
- 1 Egg, Lightly Beaten
- 1 tablespoon(s) Creme Fraiche
- 1 tablespoon(s) Sugar
- 1 Egg
- Finishing touch: Icing Sugar
Preheat the oven to 180°C and grease a 22 cm (9’’) cake pan.
In a food processor, mix together the flour, baking powder, salt, baking soda and butter. Add in the sugar, and mix again.
Add in the egg and milk, then mix again until just combined, avoid overmixing. Pour the batter into the pan - it will be thick.
Add the apricots on top, arranging them in a pretty circular pattern.
In a small bowl, combine the creme fraiche, sugar and egg, beating them with a fork, and pour this mixture evenly over the top of the cake.
Put in the oven to bake for about 40 minutes, or until golden and the apricots are tender.
Leave it in the turned off oven for another ten to fifteen minutes. Dust with confectioner’s sugar just before serving, warm, at room temperature or cold.