Cook the Book: Apricot Coffee Cake

Apricot Coffee Cake

1 1/2 cups packed light brown sugar
1/2 cup (1 stick) softened butter
4 large eggs
1 cup milk
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

1/4  cup (1/2 stick) butter
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup chopped dried apricots

Preheat oven to 350°.  Grease a 9 x 13-inch square baking pan.  In a large bowl, cream the butter and sugar. Mix in the eggs, then the milk. Sift in the flour, baking powder, and salt and mix until just blended. In a separate bowl blend the butter, brown sugar and flour with your fingers, then toss in the apricots. Place half the batter in the baking pan and sprinkle with half the topping.  Repeat.  Bake for 30 minutes, until a fork inserted in the center comes out clean. Cool in the pan and cut into squares.

Makes 9 servings.

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