Name: Overnight Apricot Pecan Coffee Cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 cup sugar -; 3/4 cup butter, softened -; 2 large eggs, room temperature -; 1 teaspoon vanilla extract -; 2 cups all-purpose flour -; 1 teaspoon baking powder -; 1 teaspoon baking soda -; 1/2 teaspoon salt -; 1 cup sour cream -; 3/4 cup chopped dried apricots -; 1 cup packed brown sugar -; 3/4 cup chopped pecans, toasted -; 1/2 teaspoon ground ginger -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Overnight Apricot Pecan Coffee Cake

1. 1 cup sugar -

2. 3/4 cup butter, softened -

3. 2 large eggs, room temperature -

4. 1 teaspoon vanilla extract -

5. 2 cups all-purpose flour -

6. 1 teaspoon baking powder -

7. 1 teaspoon baking soda -

8. 1/2 teaspoon salt -

9. 1 cup sour cream -

10. 3/4 cup chopped dried apricots -

11. 1 cup packed brown sugar -

12. 3/4 cup chopped pecans, toasted -

13. 1/2 teaspoon ground ginger -

How to cook deliciously - Overnight Apricot Pecan Coffee Cake

1. Stage

In a large bowl, cream sugar and butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.

2. Stage

Spread half the batter into a greased and floured 13x9-in. baking dish. Sprinkle with apricots. Combine brown sugar, pecans and ginger; sprinkle half over apricots. Drop remaining batter by tablespoonfuls over filling; spread gently with a spatula to cover filling. Sprinkle with remaining brown sugar mixture. Cover and refrigerate overnight.

3. Stage

Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes. Serve warm.