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Apricot Streusel Swirl Coffee Cake

2 cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
3/4 cup milk
2 eggs
1/4 cup cooking oil
1 tsp. grated lemon peel
3 Tbsp. lemon juice

1/3 cup apricot preserves (peach or cherry may be substituted)
Streusel Topping:
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup butter
1/2 cup chopped pecans, walnuts, or sliced almonds

Preheat oven to 375°F. Prepare streusel topping (see below). In medium mixing bowl, stir together flour, sugar, baking powder, salt, and soda. In small mixing bowl, beat together milk, eggs, oil, lemon peel, and juice. Pour liquid mixture into dry ingredients and stir just until moistened—batter will be lumpy. Turn into sprayed or oiled 8 x 8 x 2-inch pan. Drop preserves by teaspoonsful in a checkerboard pattern over top of batter. Sprinkle with streusel topping. Swirl preserves and streusel topping into batter with spoon or spatula. Bake until center top springs back when lightly touched and wooden pick inserted in center comes out clean, about 25 to 30 minutes. Let cool on rack for at least 10 minutes before serving (preserves will be hot!).
Streusel Topping: In small bowl, stir together flour and brown sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in nuts.
For an extra-special finish, stir together 1 cup confectioners’ sugar and 2 to 3 Tbsp. lemon juice or milk to make an icing to drizzle over the baked coffee cake. Makes 9 servings.

 


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