Shelly's Recipe

APRICOT BUCKLE

Category: Coffee Cake

Crumb Topping
1/2 cup coarsely chopped almonds
1/2 cup packed brown sugar
1/3 cup all purpose flour
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces

6 tablespoons unsalted butter, softened
2/3 cup packed brown sugar
3 large egg yolks
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups all purpose flour
2 cups coarsely chopped ripe, fresh apricots

Heat oven to 350 degrees F. Coat a 9 or 10-inch cake pan with cooking spray.

To make the crumb topping, in a medium mixing bowl, stir together almond, brown sugar, flour and salt until well combined; knead in butter, using fingertips, until well incorporated and mixture clumps together. Set aside.

In a large mixing bowl, using a mixer on medium speed, beat together butter and brown sugar until creamy - about 1 minute. Beat in egg yolks until combined - about 1 minute. Beat in baking powder, baking soda, salt, cinnamon, ginger and vanilla until combined. Reduce mixer speed to low and beat in sour cream and flour until combined. Place batter into cake pan. Top with apricot. Sprinkle crumb topping on top of apricots.

Bake 45-50 minutes or until golden brown.

Makes 8 servings