APRICOT COFFEE CAKE WITH COCONUT TOPPING
Several years ago, I found my niche writing coffee cake recipes to enter into the New York State Fair. I have developed several recipes over the course of my 25-year marriage. My husband is a tough critic, so I knew I had a hit when he labelled this one a winner.-Suzanne Katko, Syracuse, New York
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease a 9-in. round baking pan. Drain apricot halves, reserving 1/4 cup juice. Cut each apricot piece in half., In a large bowl, beat shortening and sugar until crumbly. Beat in egg, milk and reserved juice. In another bowl, whisk flour, cracker crumbs, baking powder and salt; gradually beat into creamed mixture., Transfer to prepared pan; arrange apricots over batter. Bake 25-30 minutes or until a toothpick inserted in center comes out clean., Preheat broiler. For topping, in a small bowl, beat butter and brown sugar until crumbly. Beat in coconut and milk. Spread over warm cake. Broil 4-5 in. from heat 4-6 minutes or until golden brown. Serve warm.
Nutrition Facts :
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