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APRICOT COFFEE CAKE
non-stick cooking spray
½ cup finely snipped B&R Farms dried apricots
1/3 cup water
1-5 1/2 oz can apricot nectar (2/3 cup)
1/3 cup cooking oil
2 cups all- purpose flour
½ cup sugar
1 package active dry yeast
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
1/4 teaspoon salt
2 slightly beaten egg whites
1/3 cup rolled oats
3 tablespoons brown sugar
1 tablespoon margarine, melted
Spray an 11-inch by 7-inch baking pan with coating spray; set pan aside.
In a small sauce pan combine apricots and water. Bring to a boil; remove
from heat. Stir in apricot nectar and cooking oil. Cool about 25 minutes
or until mixture is still warm.
In a medium mixing bowl stir together the flour, sugar, yeast, baking
powder, cinnamon and salt. Add the apricot mixture and egg whites. Stir
until combined. Spread mixture in the prepared pan.
In a small mixing bowl stir together the oats and brown sugar. Add melted
margarine. Toss until well mixed. Sprinkle over the easy mixture.
Bake in a 350 F oven for 25 to 30 minutes or until a wooden toothpick
comes out clean.
From: Alise Oliveira
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