Table of Contents
“A nicely tart, and very tasty, coffee cake made with fresh apricots, and sprinkled with cinnamon and sugar.”.
Stir in the egg, milk, and vanilla. Spread half of this mixture in a greased and floured 6” x 10” baking pan. Spread stewed apricots or apricot jam over this layer. Cover with the rest of the batter.
Pour the batter into the pan and spread it around with a spatula. Arrange the apricots on top, skin side down, in a circular pattern. In a small bowl, combine the crème fraîche, sugar and egg, and beat with a fork. Pour evenly over the top of the cake. Bake for 40 minutes, until golden.
Preheat oven to 350°F (180°C) and grease the bottom and sides of a 9-inch springform pan with baking spray or butter. Set aside. Using a food processor, blender, or immersion blender puree half of the apricots with the lemon juice and set aside. Quarter remaining apricots and set aside.
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