Apricot Coffeecake

Bake this delicious, moist coffeecake in the cool of the evening, or early in the morning.
Cake
3 1/2 cups King Arthur Flour Baking Mix
3/4 cup sugar
1/4 cup vegetable oil
2 teaspoons vanilla or Crème Bouquet flavor, Fiori di Sicilia, or vanilla
3 large eggs
1 cup sour cream or yogurt (plain or vanilla, regular or low-fat)
1/4 cup milk
1/2 cup slivered apricots

Filling & Topping
1 cup Green Mountain Muesli or thick oat flakes (rolled oats)
1/2 cup King Arthur Flour Baking Mix
1/2 cup sugar
2 teaspoons cinnamon
1/4 cup (1/2 stick) butter, melted
Cake: In a medium-sized mixing bowl, whisk together the baking mix and sugar. In a separate bowl, whisk together the oil, flavoring, eggs, sour cream or yogurt, and milk. Stir the apricots and the liquid ingredients into the dry ingredients and whisk until no large lumps remain.

Filling: Stir all of the ingredients together to form a crumbly mixture.

Assembly & Baking: Grease a 10-inch tube pan, angel-food pan, or bundt-style pan. Pour two-thirds of the batter into the pan. Sprinkle with about half the filling/topping. Top with the remaining batter, and sprinkle with the remaining filling/topping.

Bake the cake in a preheated 350°F oven for 30 to 35 minutes, until it's light brown and a cake tester inserted into the center comes out clean. Remove the cake from the oven, let it rest in the pan for 15 minutes, then turn it out of the pan onto a rack to cool. For easiest serving, cool for 30 minutes before slicing. Yield: about 16 servings.


Copyright 2002, The King Arthur Flour Company. All rights reserved.