Text 2552, 97 rader
Skriven 2010-10-07 14:59:00 av Dave Drum (1:124/311)
Ärende: SF Gate 687
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot Coffee Cake W/Oatmeal Crumble
 Categories: Breads, Desserts, Fruits, Grains, Nuts
      Yield: 11 servings
 
MMMMM--------------------FILLING AND TOPPING-------------------------
    1/2 c  Chopped dried apricots
    1/2 c  Rolled oats
      3 tb All-purpose flour
    2/3 c  Sliced almonds or chopped
           - walnuts
    1/4 c  + 1 tb brown sugar; lightly
           - packed
    1/8 ts Kosher salt
      2 tb Unsalted butter; in pieces

MMMMM------------------------COFFEE CAKE-----------------------------
    1/2 c  Unsalted butter; room temp
      1 c  Sugar
      2 lg Eggs
    1/2 c  Plain yogurt
    1/2 ts Vanilla extract
    1/4 ts Almond extract
      1 c  All-purpose flour
      1 c  Whole wheat pastry flour
    1/2 ts Baking soda
    1/2 ts Kosher salt
 
  Using a combination of all-purpose flour and whole wheat
  pastry flour helps this coffee cake retain a delicate
  texture.
  
  To make the filling and topping: Soak the apricots in hot
  water for 20-30 minutes or until soft, then drain
  thoroughly.
  
  Combine the remaining ingredients in a small bowl, squishing
  the butter with your fingers or a pastry blender until the
  ingredients are well combined. Set aside.
  
  To make the coffee cake: Grease and flour a 10" Bundt pan or
  a 9" springform pan and preheat the oven to 350øF.
  
  Place the butter and sugar in a large bowl and beat on
  medium speed until creamy, 2-3 minutes. Add eggs, yogurt,
  and vanilla and almond extracts, then beat again until
  smooth.
  
  Whisk or stir together the all-purpose flour, pastry flour,
  baking soda and salt in a medium bowl, then gradually add to
  the butter mixture while on low speed, until just combined.
  
  If using a Bundt pan: Sprinkle half of the topping evenly
  over the bottom of the prepared pan. Pour one-third to
  one-half of the batter evenly on top, then sprinkle with the
  remaining topping and all of the apricots. Add the rest of
  the batter in large spoonfuls, then use a flexible spatula
  to gently spread the batter to an even thickness (it helps
  to grease the spatula first); it's OK if some of the filling
  mixes in. Follow baking directions, below.
  
  If using a springform pan: Pour one-third to one-half of the
  batter evenly in the prepared pan, then sprinkle with half
  of the topping and all of the apricots. Add the rest of the
  batter in large spoonfuls, then use a flexible spatula to
  gently spread the batter to an even thickness (it helps to
  grease the spatula first); it's OK if some of the filling
  mixes in. Sprinkle with the remaining topping.
  
  Bake until a toothpick placed in the thick part comes out
  clean, 40-45 minutes for a Bundt pan, 40 minutes for a 9"
  pan. Let cool on a rack for 10 minutes, then use a thin
  knife to loosen the edges of the cake. If using a Bundt pan,
  invert it onto a serving platter; with a springform pan
  remove it from the pan and slide onto a platter.
  
  Serves 10-12
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 20 June 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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