APRICOT SUNSHINE COFFEE CAKE

Apricot Sunshine Coffee Cake image

-Joyce Stewart, Vernon, British Columbia

Provided by Taste of Home

Time 50m

Yield 9-12 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons butter, melted
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
8 to 12 fresh apricots, halved or 2 cans (15-1/4 ounces each) apricot halves, drained
1/4 cup shortening
3/4 cup sugar
1 egg
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
16 to 24 pecan or walnut halves

Steps:

Pour butter into a greased 8-in. 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 bowl, beat shortening and sugar for 2 minutes or until crumbly. Beat in egg. Combine the flour, baking powder and salt; gradually add to crumb mixture alternately with milk just until combined. Spread over apricots. , Bake at 375° for 30-40 minutes or until a toothpick inserted in 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.

Nutrition Facts : Calories 232 calories, Fat 8g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 198mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.