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Apricot crumbcake Recipe
Apricot crumbcake Recipe
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Apricot crumbcake

Home > Desserts & Sweets > Cakes > Apricot crumbcake
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Apricot crumbcake Recipe
                             Apricot Crumbcake
 Recipe By     : Cooking Live Show #8890
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         cake batter:
    1      stick         unsalted butter -- softened
      3/4  cups          sugar
    1      teaspoon      vanilla extract
    1                    egg
    3                    egg yolks
    1 1/4  cup           unbleached all-purpose flour
    1      teaspoon      baking powder
    8                    pitted and quartered apricots
                         crumb topping:
    1 1/4  cup           unbleached all-purpose flour
      1/3  cup           sugar
      1/4  teaspoon      cinnamon
    1      stick         unsalted butter -- melted
 Preheat oven to 350 degrees. Butter a 10-inch round cake pan, 2-inches
 deep and line the bottom with a disk of parchment or wax paper.
 In a large mixing bowl, beat the butter and sugar until light and
 soft. Add the egg and continue beating until light. Add the yolks one
 at a time, beating well between each addition. Beat in the vanilla.
 Sift together the flour and baking powder and stir into the batter.
 Spread the batter evenly in the prepared pan.
 Arrange the apricots skin side down on the batter in concentric rows,
 overlapping slightly, leaving a margin of about 1-inch around the
 edge. Don't be concerned if the apricots mounds slightly in the center
 of the cake, the top will even out as the cake bakes.
 For the crumbs, mix the flour, sugar and cinnamon in a bowl. Melt the
 butter and stir it in evenly. Rub the mixture to coarse crumbs by
 hand. Scatter the crumbs over the apricot and the batter at the edges
 as evenly as possible. Bake the cake 1 hour until a knife point
 inserted in the center emerges clean. Cool the cake in the pan for
 about 15 minutes and invert a plate on it. Invert onto the plate and
 lift off the pan. Peel off the paper and invert a rack on the cake.
 Invert onto the rack and cool.
 Variations: Substitute 8 pitted and quartered plums or 3 cups fresh
 cut pineapple.
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Free recipe: Apricot crumbcake (Recipe source online. Easy and quick cooking food, low fat cook/ cookie, healthy vegetarian diet for breakfast, dinner or supper. No secret recipie)
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