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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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