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Apricot Coffee Cake with Crumb Topping

January 9, 2016 · by Carrie Trax ·

Apricot Coffee CakeIt is the middle of winter in Oregon and the snow is falling here on the mountain today.  I had been sorting through some items my mom sent me last year and came across several old cookbooks.CookookCookook  I see they are not only from my hometown Finleyville, Pennsylvania, but also published the year I was born 1962.  As I was going through the book looking at the recipes I discovered old advertising ads and still remember some of the stores we shopped at as I was growing up.  It brings back a lot of memories of shopping at “Rosenberg’s Department Store” where we bought all of our clothes (No big shopping malls back then), if my mom did not make them.  Also one of our treats for the week was going to “Boyka Tavern” to have a Hot Hamburger sandwich, a meaty hamburger sandwiched between two pieces of thick white bread then covered with the “BEST” gravy and homemade french fries.  Old cookbooks have so much history and great memories.  As I was looking at many of the recipes the Apricot Coffee Cake caught my eye.  Today is “National Apricot Day” and what a great recipe to try from this vintage cookbook.  I did have to do a few adjustments.  It said to use a 6″x10″ pan but that is not a size I have ever seen.  I also wanted to bake this so I could display it out of the pan so I choose to used a 9-inch springform pan.  If you just want to leave it in the pan you can also use a 13×9 baking pan.  Since this pan is larger than the original size I multiplied the recipe by 1 1/2 times and added more time for baking.  Apricots are not fresh this time of the year in Oregon but I had several jars I canned last summer and they were perfect for this recipe.  I also increased the amount of apricots since this was a large cake and wanted a little more apricots in the center of the coffee cake.  This was an easy recipe to make and the batter was so silky and it tasted amazing.  With recipes all over the internet these cookbooks are long forgotten but have such amazing recipes.  So if you have some old cookbooks packed away in the basement or attic get them out and discover some of the recipes long lost and maybe they will bring back some memories for you!

Apricot Coffee Cake
2 1/4 cups flourApricot Coffee Cake
1 cup sugar
4 1/2 teaspoon baking powder
3/4 teaspoon salt
1/3 cup shortening
3/4 cup milk
2 eggs
1 1/2 teaspoons vanilla extract
2 cups canned apricots

Topping:
1/2 cup brown sugar
2 teaspoons flour
2 teaspoons cinnamon
2 tablespoons butter, melted
1/2 cup walnuts, chopped

Preheat oven to 350 degree.  Spray a 9-inch springform pan or 13×9-inch baking pan with non-stick spray, set aside. In a mixer bowl combine the flour, sugar, baking powder and salt and mix to combine.  Add shortening and with a pastry blender or fork cut into the flour mixture.  Add the milk, eggs, and vanilla and beat until the batter is smooth, about 2 minutes.  Spread 1/2 the batter into the prepared pan.  You can mash up the apricots and spread over the batter or lay the apricot pieces over the batter. Top with the remaining batter.  Combine all the topping ingredients and sprinkle over the batter.  Bake for 30-45 minutes or until a toothpick inserted in the middle comes out clean.

CookookCookookApricot Coffee Cake

 

 

 

 

Filed Under: baking, breakfast, cake, desserts, fruit, snack · Tagged: apricots, baking, cofee cake, crumb topping, dessert, fruit, sweet

Homemade Apricot Jam

July 15, 2013 · by Carrie Trax ·

Jars of Apricot JamFresh apricots can be found in our local farmers markets this week in Oregon.   This small orange golf ball size fruit is perfect eaten fresh or if you want that delicious flavor all year it makes some of the best jam.  You only need a few ingredient to turn this Fresh From Oregon fruit into a sweet jam you can enjoy throughout the year.  My husband enjoys this apricot jam on his toast but it can be added to so many other things.  It is perfect for using as a filling in your cookies like thumbprints, and apricot bars.  You can even heat apricot jam in a small saucepan and use as a glaze for grilled chicken and salmon.  So add this to your canning list this year and see what you can use it for and please share in the comments below.

Homemade Apricot Jam
8 cups apricots, crushedFresh cut apricotsApricot Jam
1/4 cup lemon juice
1 box powdered pectin
6 cups sugar

To crush the apricots cut them into small pieces and with a potato masher crush into small pieces.  I find it easier to place in a food processor on pulse only to get the small size pieces I need.   Place the crushed apricots, lemon juice and powdered pectin into a large pot.  Stir until the pectin is mixed in thoroughly.  Bring to a gentle boil, add the sugar all at once.  Stir for at least 2 minutes to make sure all the sugar is mixed in.  Bring the mix back to a boil that can not be stirred down and boil for 1 minute.  Remove from heat and skim off any foam from the surface.  Ladle hot jam into hot jars, leaving 1/4-inch headspace.  Adjust two-piece cap and process for 15 minutes in a boiling water bath.  Remove and sit on a towel to cool.

Source ~ Ball Complete Book of Home Preserving

Apricot Jam

Filed Under: canning, farmers market, fruit · Tagged: apricot jam, apricots, Canning, fruit, jam, jars

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