Apricot Sunshine Breakfast Cake
From shandy 13 years ago
- 45 to make
- Serves 6
Apricots have a wonderful sweet, tart flavor with a bright summery coloring. The coffee cake has a brown sugar glaze bringing a wonderful, gooey topping to the apricots when the breakfast cake is flipped right side up. Read more Pecans are inserted into the apricot halves after baking. For my record. See less
Ingredients
- 3/4 cup sugar shopping list
- 1 egg shopping list
- 1/4 cup shortening shopping list
- 1/2 cup milk shopping list
- 1 1/2 cups all-purpose flour shopping list
- 2 teaspoons baking powder shopping list
- 1/4 teaspoon salt shopping list
- 2 to 3 Tablespoons butter shopping list
- 1/4 to 1/3 cup brown sugar shopping list
- cinnamon to taste shopping list
- 8 fresh apricots shopping list
- 12 pecan halves shopping list
How to make it
- Heat oven to 375°.
- Mix sugar, egg and shortening thoroughly. Stir in milk. Blend in flour, baking powder and salt.
- Melt margarine or butter. Mix in brown sugar and sprinkle as much cinnamon over brown sugar as you wish.
- Halve and pit apricots. Place cut sides down in rows of four. You may need fewer or more apricots, depending on their size.
- Drizzle brown sugar mixture over apricots.
- Spread cake mixture over apricots. Bake 30-35 minutes. Allow to cool in pan for 10 minutes. Place a plate over pan and flip cake out of pan. Place a pecan half in each apricot cup. Serve warm.
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