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Recipe Name: Apricot Crumbcake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Stick Unsalted Butter
3/4 Cup(s) Sugar
1 Teaspoon(s) Vanilla extract
1 Whole egg
3 Egg yolks
1 1/4 Cup(s) Unbleached all-purpose flour
1 Teaspoon(s) Baking Powder
8 Apricots, pitted quartered
1/4 Teaspoon(s) Cinnamon
Preheat oven to 350 degrees. Butter a 10-inch round cake pan, 2-inches
deep and line the bottom with a disk of parchment or wax paper. In a
large mixing bowl, beat the butter and sugar until light and soft. Add
the egg and continue beating until light. Add the yolks one at a time,
beating well between each addition. Beat in the vanilla. Sift together
the flour and baking powder and stir into the batter. Spread the
batter evenly in the prepared pan. Arrange the apricots skin-side down
on the batter in concentric rows, overlapping slightly, leaving a
margin of about 1-inch around the edge. Don't be concerned if the
apricots mounds slightly in the center of the cake, the top will even
out as the cake bakes. For the crumbs, mix the flour, sugar and
cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the
mixture to coarse crumbs by hand. Scatter the crumbs over the apricot
and the batter at the edges as evenly as possible. Bake the cake 1
hour until a knife point inserted in the center emerges clean. Cool
the cake in the pan for about 15 minutes and invert a plate on it.
Invert onto the plate and lift off the pan. Peel off the paper and
invert a rack on the cake. Invert onto the rack and cool. This recipe
yields ?? servings. Variations: Substitute 8 pitted and quartered
plums or 3 cups fresh cut pineapple. Recipe Source: COOKING LIVE with
Sara Moulton Recipe courtesy of Nick Malgieri From the TV FOOD NETWORK
- (Show # CL-8890 broadcast 05-23-1997) Downloaded from their Web-Site
- Formatted for MasterCook by Joe Comiskey, aka
MR MAD - -or- 11-22-1998
Recipe by: Nick Malgieri Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 3953
Calories From Fat: 1808
Total Fat: 205.4g
Cholesterol: 1214.4mg
Sodium: 620.5mg
Potassium: 1014.4mg
Carbohydrates: 486g
Fiber: 11.9g
Sugar: 240.7g
Protein: 49.8g

Scale this recipe to Servings [?]