Tuesday, May 26, 2009

Aprium Coffee Cake

1 2/3 cups flour
1 tsp baking powder
1/8 tsp salt
1/2 tsp baking soda
10 tbsp butter (1 stick + 2 Tbsp), chilled
1 tbsp milk
1/2 cup sugar
1 egg, lightly beaten
1 tbsp milk
1 lb apriums, halved

1 tbsp crème fraîche, heavy cream, or sour cream
1 tbsp sugar
1 egg

Confectioner’s sugar

Preheat the oven to 350°F and grease a 9'' cake pan, preferably springform.

In a food processor, quickly pulse the flour, baking powder, salt, and baking soda together. Add butter and pulse until butter looks pebbly and chunky. Add sugar and pulse briefly. Add egg and milk, and pulse until mixture is just combined. Spread the batter into the prepared pan. Top with halved apriums.

In a small bowl, beat crème fraîche, sugar and egg. Pour mixture evenly over the top of cake. Bake about 40 minutes, or until golden and the apricots are tender. Turn off the oven and leave cake in the oven for another 10 to15 minutes. Sprinkle with confectioner's sugar just before serving.

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