I wanted to try this apricot coffee cake since I spied organic apricots at the market. It took me a little while because I was busy making homemade apricot jam. I have made several batches with different recipes trying to get the very best one. I am very pleased with the jam recommended by MyFrenchCountryHome. She said she uses Delia Smith’s and I concur. I was quiet pleased with it so just to gild the lily I thought I would make this coffee cake.
I have been getting up early to beat the heat. I think the heat is winning, but I feel compelled to try. If I am going to bake I want to finish before the kitchen gets too hot.
I think I mentioned before how crazy I am about Zov’s food. I was given her cookbook for my birthday one year. Does my niece know what I like or what? I usually go straight for the desserts in a cookbook, but at her encouragement the first thing I made was the rosemary Parmesan scones. Ever since I made the scones, the angel hair pasta, and a fish dish that I make on Christmas Eve, I began to think I could cook. Everyone loves those dishes and they encourage me to make them when they are around.
I finally found my way to the dessert section and no surprise here, another excellent recipe, the apricot coffee cake. The coffee cake is really rich because of the many egg yolks (Use the whites for meringues or pavlova or with 4 more an angel food cake).
Zov said the shortening is important for the moisture and the flakiness. My apologies, but I substituted butter for the shortening because I have issues with shortening – it is made from soy. I used Plugra. It is an European style butter, but made in the USA. If you can find it, try it. I don’t want to get in trouble like that one butter lady, but I swear I could just stand at the refrigerator just to smell this butter. Just be sure to use judiciously – you can’t do this every day – it’s for special and/or for company so you don’t eat it all.
This coffee cake has a batter-piped top I guess you would not have to pipe, but it lends to the texture of the cake, not to mention that even with my limited nonexistent decorating skills it still is pretty gorgeous.
I may have mentioned it before, but I have purchased three more Zov’s books and passed them out at Christmas or birthdays because when I find something really good, I try to force-feed my friends. Thank you Zov for another great find. I would encourage all of you to try it, you’ll like it, and then go get this book and work your way through it. She is not a relative, nor did she compensate me for my gushing.
Also, you do not have to make your jam, but homemade is so much better. However if you do not have the time or the inclination, may I suggest Maman brand jam and jellies, while not homemade, a very good substitute, and I will not judge you. And finally, if you do not like apricot, I suggest you use Chris’ strawberry freezer jam. It is ridiculously easy, the only reason not to make Chris’ jam is that you missed strawberry season. Put it on your calendar for next year.
- 3 cups Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 ½ cups Sugar
- 1cup Solid Shortening – I used butter
- 8 Egg yolks – use whites for meringues or angel food cake
- 1 teaspoon Vanilla
- 1 cup Sour cream
- 1 cup Apricot preserves
- Powdered sugar for dusting
- Mise en place ~ Gather all ingredients
- Preheat oven to 350°F.
- Prepare 8x8 pan with parchment – I used a quarter-sheet pan.
- Combine flour, baking powder, and salt; set aside
- Cream sugar and shortening until creamy. (I used butter)
- Add yolks one at a time – mix each until well incorporated.
- Add vanilla
- Alternate - add dry and sour cream in increments of 3.
- Reserve a third of the batter – place into a piping bag with large star tip.
- Spread two-thirds batter onto sheet-pan
- Spread apricot jam evenly over batter.
- Pipe reserve batter in a cross-hatch or basket weave design.
- Bake until lattice turns golden brown and tester comes out clean of batter.
- Approximately an hour - If you bake in a quarter-sheet pan the time will be different since it is a shallower cake.
- Allow to cool to room temperature.
- Cut into squares and dust with powdered sugar
I halved this recipe. That caused the cake to be more of a bar instead of coffee cake. If I have more than two people I would make the whole recipe and send some home with them.
I am taking this to
Susan’s at Metamorphosis Monday
Yvonne’s at On The Menu Monday
Sarah’s at Make The Scene Monday
Jane’s at Melt In Your Mouth
Chandra’s at Show Me Your Plaid Monday’s!
Kayla at Sweet Sharing Monday
Ali’s at Recipe Sharing Monday
Debbie’s at Confessions of a Plate Addict
Linda’s at Nifty Thrifty Tuesday
Marty’s at Inspire Me Tuesday
Lauren’s at Off The Hook Link Party
Wanda Ann’s at Tuesday Trivia
Maria’s at Tuesdays At Our Home
Kathe ‘s at Your Gonna Love It Tuesday
Kim’s at Wow Us Wednesday
Sherry’s at Open House Party
Ashley’s at What’s In The Kitchen
Dana’s at Two Girls and A Party
Sherry’s at Home Sweet Home
Lindsay’s at Show And Share
Sherry’s at Home Sweet Home
Jann’s at Share Your Cup
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
Liz at The Brambleberry Cottage
Becky’s at Beyond The Picket Fence
Debra’s at Be Inspired Friday
Cindy’s at Show and Tell Friday
Michael’s at Foodie Friday
Ruthie’s at Show and Tell
Leigh Anne’s at Finding the Pretty and Delicious
Linda’s at What To Do Weekend
Paula’s at Saturday Dishes
Natasha’s at G’Day Saturday
Shauna’s at The Weekend re-Treat
Ms. Scaper’s at The Tablescaper
Aimee’s at Twigg Studios
Alice’s at Empty Your Archive
Vanessa’s at NiftyThrifty
Carole’s at Carole’s Chatter
Margie O'Hara says
Love your healthy recipes, blog and photographs. I too read a cookbook like a novel. Margie
Ms. Lemon says
Thank you for visiting and the kind words Margie.
Karen (Back Road Journal) says
Your coffee cake looks delicious and I’m sure that it is as good as it looks.
Milk and Honey says
Yum, yum and yum. Apricots are one of my favourite summer fruits and I adore coffee cake. Put them together and that’s just about cake heaven.
Ms. Lemon says
Thank you so much for visiting. I hope you will try this, I thought it was pretty awesome if I do say so myself.
Kitty says
This looks so good and I sure could use a serving for breakfast right now! I love the piped topping on it… so pretty!
Ms. Lemon says
Thank you for visiting Kitty. I hope you will try it. It is one of the best coffee cakes I have ever eaten. It is also very pretty before I cut into it. I should have photographed before I cut it.
Miz Helen says
What a beautiful presentation for your delicious Apricot Coffee Cake. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great summer weekend and come back to see me real soon!
Miz Helen
Ms. Lemon says
Thank you Helen. I hope you will try it.
FABBY says
Oh, what a great récipe, I’m loving this! Thanks for sharing. I love the dishes too.
Big hugs,
FABBY
Ms. Lemon says
Thank you for visiting and I hope you will try it.
Ellya Brill says
Love this. Sounds so yummy! Pinning!
Ellya
Ms. Lemon says
Please try it. It is just delicious.
Sara Howe says
This sounds delicious! I think I may have to give it a try 🙂
Sara Howe
Ms. Lemon says
Thank you for visiting Sara. I hope you do try it. It is pretty delicious.
Marty@A Stroll Thru Life says
Oh this sounds so good. Thanks for the recipe. I love apricots. Thanks also for linking to Inspire Me. Hugs, Marty
Ms. Lemon says
Thanks for visiting Marty.
heidi says
This looks absolutely marvelous. I love apricots, so I’ve got to try your recipe out. Hope you have a great day.
Heidi’s Wanderings
Jann Olson says
These do look so delicious. I just returned home from visiting two of my sisters that live down South. One of them made Apricot Ice Box Cake. It’s an old family recipe and I love it! It uses bottled or canned apricots. I did just make str. and raspberry freezer jam. I do the freezer every year because it’s so easy and works well for us. Thanks for sharing with SYC.
hugs,
Jann
The Tablescaper says
Yummm!
Wonderful to have you at Seasonal Sundays.
– The Tablescaper
Ruthie says
I love coffee cake… looks wonderful! I’m so glad you came to share at Super Saturday Show & Tell last week… this week I’m co-hosting a HUGE bash with 2 other bloggers! Come on over http://www.whatscookingwithruthie.com and share again! xoxo~ Ruthie
Paula says
I love a coffee cake for breakfast or snack! Thanks for sharing at Saturday Dishes, pinned to my Saturday Dishes board.