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home > recipes > cakes > apricot crumb cake
from UK Apricot Crumb Cake This is 1 of 310 new TVFN recipes added to No Cups Here! this week From Sarah Moulton and Nichelle Urvater shows. Recipes are available in both Mastercook and Mealmaster formats. Over 6500 TVFN recipes now online. Go to: http://www.atoc.demon.co.uk/recipes Apricot Crumbcake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Cakes === CAKE BATTER === 1 stick Unsalted butter -- softened 3/4 cup Sugar 1 teaspoon Vanilla extract 1 whole Egg 3 Egg yolks 1 1/4 cups Unbleached all-purpose flour 1 teaspoon Baking powder 8 Apricots -- pitted, quartered === CRUMB TOPPING === 1 1/4 cups 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. This recipe yields ?? servings. Variations: Substitute 8 pitted and quartered plums or 3 cups fresh cut pineapple. Downloaded from their Web-Site - http://www.foodtv.com Recipe by: Nick Malgieri -- Alan Hewitt

Apricot Crumb Cake


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keyword: apricot
keyword: crumb
ethnicity: english
recipes for cakes
recipes by alan
Email Address:
(posted May 18, 1997)

from UK

Apricot Crumb Cake

This is 1 of 310 new TVFN recipes added to No Cups Here! this week From Sarah Moulton and Nichelle Urvater shows. Recipes are available in both Mastercook and Mealmaster formats. Over 6500 TVFN recipes now online.

Go to: http://www.atoc.demon.co.uk/recipes

Apricot Crumbcake

Recipe By :
Serving Size : 1
Preparation Time :0:00
Categories : Desserts Cakes

===
CAKE BATTER ===
1 stick
Unsalted butter -- softened
3/4 cup
Sugar
1 teaspoon
Vanilla extract
1 whole
Egg
3
Egg yolks
1 1/4 cups Unbleached
all-purpose
flour
1 teaspoon
Baking powder
8 Apricots -- pitted, quartered

=== CRUMB TOPPING ===
1 1/4 cups 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. This recipe yields ?? servings.

Variations: Substitute 8 pitted and quartered plums or 3 cups fresh cut
pineapple.

Downloaded from their Web-Site - http://www.foodtv.com

Recipe by: Nick Malgieri
--
Alan Hewitt


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