Flo's Cakes - Apricot Sunshine Coffee Cake

 Another yummy coffee cake from Flo. This makes me want to find some fresh apricots!


Apricot Sunshine Coffee Cake

2 TBSP butter, melted

¼ cup packed brown sugar

1 tsp ground cinnamon

8-12 fresh apricots, halved, or 2 cans (15 ¼ oz)  drained

¼ cup shortening

¾ cup sugar

1 egg

1 ½ cups all-purpose flour

2 tsp baking powder

½ tsp salt

½ cup milk

16-24 pecan or walnut halves

Pour butter into a greased 8-inch square baking dish; sprinkle with brown sugar and cinnamon. Arrange apricot halves, cut side down, in a single layer over top; set aside.

In a small mixing bowl, beat shortening and sugar for 2 minutes until crumbly. Beat in egg. Combine the flour, baking powder and salt; add to crumb mixture alternately with milk until combined. Spread over apricots.

Bake at 375˚ for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Place a pecan half in the center of each apricot half. Serve warm. 

Florence lives in the northwoods of Michigan with her husband and three preschoolers. Her hobbies are writing and baking coffee cakes. A few  months ago she published a book titled My First Deer Hunt. This is a children’s story about the time her husband took their oldest son (then four-years-old) to the woods for his first hunting trip.  Email Flo at foxden @emypeople.net.