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Apricot Sour Cream Coffee Cake
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1 cup butter, softened
2 cups sugar
2 eggs
1 tsp. vanilla
2 cups flour
1/4 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 cup sour cream
1-16 oz. cans apricots, chopped
Preheat oven to 350* Grease and lightly flour a 13 ny 9 inch pan.
Cream the butter and sugar together. Add eggs and vanilla; mix well. Add sour cream; blend well. Whisk together the flour, salt, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix until well blended. Gently fold in the apricots.
Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean.
TOPPING:
2-1/4 cups coconut
1 tsp. cinnamon
2/3 cup brown sugar
1/3 cup plus 1 tbl. butter, melted
Mix together. Spread over the top of the hot cake. Place under broiler heat for just a minute or two until golden brown.
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