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Ingredientes
- 1 can apricot halves - (15 1/4 ounce) liquid removed, and juice reserved
- 1 1/4 c. all-purpose flour
- 1/2 c. sugar
- 1/2 c. butter softened
- 1/2 c. lowfat sour cream
- 2 x Large eggs
- 1 tsp baking pwdr
- 1 tsp grated lemon peel
- 1/3 c. sugar
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1 tsp grated lemon peel
- 1/2 c. powdered sugar
- 1 Tbsp. reserved apricot juice or possibly more if needed
Direcciones
- Heat oven to 350 degrees. Pat apricots dry with paper towels; cut into slices. Set aside.
- Combine 1 1/4 c. flour, 1/2 c. sugar, 1/2 c. butter, lowfat sour cream, Large eggs, baking pwdr and 1 tsp. lemon peel in a large mixing bowl. Beat at low speed, scraping bowl often, till well mixed (1 to 2 min). Spread into greased 8-inch square baking pan.
- Stir together 1/3 c. sugar, 2 Tbsp. butter, 2 Tbsp. flour and 1 tsp. lemon peel till crumbly in a small bowl. Arrange apricots over batter; spoon crumbly mix over apricots. Bake for 40 to 50 min or possibly till golden and toothpick inserted in center comes out clean.
- Stir together powdered sugar and sufficient reserved apricot juice for desired glazing consistency in a small bowl. Drizzle over hot coffee cake.
- This recipe yields 9 servings.
- Description: "A refreshing coffeecake treat."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 9 servings | |
| Calories 346 | |
| Calories from Fat 146 | 42% |
| Total Fat 16.62g | 21% |
| Saturated Fat 9.94g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 259mg | 11% |
| Potassium 143mg | 4% |
| Total Carbs 46.75g | 12% |
| Dietary Fiber 1.4g | 5% |
| Sugars 31.31g | 21% |
| Protein 4.08g | 7% |
