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Lisa Shock

Apricot Coffee Cake with Solo Apricot Filling

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I developed this recipe for a friend who wound up with many cans of Solo brand apricot filling and was wondering what to make with them. I adapted this recipe from Rose Levy Beranbaum's Sour Cream Coffee Cake, found on page 90 of the Cake Bible. The apricot filling works it way down through the cake and winds up near the bottom of the pan, making an attractive top later when the cake is inverted. Please use some sort of ring pan that holds at least 9 cups. You may substitute butter for the toasted almond oil, but remember that the oil adds flavor. I specifically developed this recipe with the home cook in mind, regular salted butter, and AP flour work well here. To reduce the sodium, use unsalted butter.  

 

Ingredients

113 grams (1 stick) salted butter

26 grams toasted almond oil
200 grams sugar
6 grams vanilla extract
4 egg yolks
160 grams regular sour cream (do not use low fat or fat free)
50 grams almond meal
175 grams all-purpose flour
2 1/2 grams baking powder
2 1/2 grams baking soda
12 ounces (1 can) Solo Apricot Filling

 

12 Servings

Preheat the oven to 350°

Spray a 9+ cup tube or Bundt pan with non-stick spray or grease with an oil & soy lecithin blend.

 

Lightly toast the almond meal in a frying pan on the stove top until it has a light beige color and has a mild fragrance. Allow to cool.

 

Cream together the butter, oil, and sugar. Add the vanilla and egg yolks, mix until the mixture is even and creamy. Add the sour cream and mix well. Add the cooled almond flour and mix well.

 

Sift together the flour, baking powder and baking soda. Add the dry ingredients to the liquid mixture and mix until it everything is evenly incorporated. Do not overmix the batter.

 

Place 2/3 of the batter evenly in the prepared pan. Place the apricot filling in an even layer on top, keeping a small space between the filling and the pan's edges. Place the remaining batter on top and smooth to create a relatively even surface.

 

Bake for approximately 50 minutes at 350° or until the top is dark brown and springs back to a light touch.

 

Allow to cool for 15 minutes. Invert the pan onto a serving plate. Cool and serve. Be cautious about serving this hot, as the apricot filling can cause serious burns. When fully cooled, cover or wrap in plastic wrap to store. Will keep for several days in a cool, dry place.

 

Nutrition (thanks MasterCook!) 

324 calories, 15g fat, (7g sat fat, 6g mono-unsat fat, 1g ploy-unsat fat), 5g protein, 43g carbohydrates, 175mg sodium, 101mg potassium,  58g calcium

42% calories from fat, 52% calories from carbohydrates, 6% calories from protein

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Thanks for sharing this wonderful recipe. Nice and simple recipe. Can you please share the pictures of the cake.

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