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Apricot Coffee Cake

2014-08-22

Recipe Info

  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m

A sign of summer!

Ingredients

  • 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
  • CREAM
  • 1 tablespoon(s) Creme Fraiche
  • 1 tablespoon(s) Sugar
  • 1 Egg
  • Finishing touch: Icing Sugar

Method

Step 1

Preheat the oven to 180°C and grease a 22 cm (9’’) cake pan.

Step 2

In a food processor, mix together the flour, baking powder, salt, baking soda and butter. Add in the sugar, and mix again.

Step 3

Add in the egg and milk, then mix again until just combined, avoid overmixing. Pour the batter into the pan - it will be thick.

Step 4

Add the apricots on top, arranging them in a pretty circular pattern.

Step 5

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.

Step 6

Put in the oven to bake for about 40 minutes, or until golden and the apricots are tender.

Step 7

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.

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