Contributed by: NAPSA
(NAPSA) - For people who like to have their cake and
eat it, too, fast, fabulous recipes can be easier to enjoy when they're prepared ahead of time. This
is especially true during the holidays, when many people have a bountiful harvest of flavorful
recipes that get pulled out for the occasion. And most rich desserts begin with quality flour.
For example, in the following recipe for Apricot Coffeecake, starting with a premier
flour, such as King Arthur, makes for a tasty treat that's springy and moist-infused with the juicy
goodness of apricots.
"Thanks to a sturdy 'base' of quality ingredients, bakers can make this cake their own by
varying its components," says King Arthur Flour baking instructor, Robyn Sargent. "Try
substituting another fruit for the apricots, or add nuts. Maybe try some whole wheat flour or
But perhaps most importantly, this scrumptious coffeecake can be made ahead of time
and frozen, so hosts and hostesses have more time to spend with their guests. Serve it up at an
afternoon tea, or as a lowfat accompaniment to breakfast, lunch or dinner. It's delicious
year-round, and the easy-to-find ingredients make it a cinch for new bakers.
- 3-1/2 cups (14 3/4 ounces) King Arthur All Purpose Flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup (5 1/2 ounces) sugar
- 1/4 cup (1 3/4 ounces) vegetable oil
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 3 large eggs
- 1 cup (8 1/2 ounces) lowfat sour cream or lowfat yogurt
- 1/2 cup (4 ounces) skim milk
- 3/4 cup (3 3/4 ounces) slivered/chopped dried apricots
Filling and Topping:
- 1 cup (3 1/4 ounces) oat flakes
- 1/2 cup (2 ounces) King Arthur All Purpose Flour
- 1/2 cup (3 1/2 ounces) sugar
- 2 teaspoons cinnamon
- 1/4 cup (2 ounces, 1/2 stick) butter, melted
To prepare the cake, whisk together the flour, baking powder, salt and sugar in a medium-size
mixing bowl. In a separate bowl, whisk together the oil, extract(s), eggs, sour cream and milk.
Stir the apricots into the dry ingredients, then stir in the liquid ingredients until no large lumps
For the filling, stir all of the ingredients together to form a crumbly mixture.
To assemble and bake, grease a 10-inch tube pan, angel-food pan, or bundt-style pan. Pour
two-thirds of the batter into the pan. Sprinkle with about half the filling/topping. Top with the
remaining batter and sprinkle with the remaining filling/topping. Bake the cake in a preheated
350¡F oven for 40 to 50 minutes, until it's light brown and a cake tester inserted into the
center comes out clean. Remove the cake from the oven; let it rest in the pan for 15 minutes, then
turn it out of the pan onto a rack to cool. For easiest serving, cool for 30 minutes before slicing.
Serving Size: About 16 servings
Nutritional Information: Per Slice (1/16th of cake, 99g): 287 calories, 9g fat, 6g protein, 32g complex carbohydrates, 16g sugar, 2.1g dietary fiber, 53mg cholesterol, 282mg sodium, 197mg potassium, 120RE vitamin A, 2.3mg iron, 112mg calcium, 112mg phosphorus.