Dacor Range Cooking - Manual (Page 35)

31
RECIPES
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.
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