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Apricot Sunshine Coffee Cake

—Joyce Stewart, Vernon, British Columbia
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    9-12 servings


  • 2 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 8 to 12 fresh apricots, halved or 2 cans (15-1/4 ounces each) apricot halves, drained
  • 1/4 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 16 to 24 pecan or walnut halves


  • Pour butter into a greased 8-in. square baking dish; sprinkle with brown sugar and cinnamon. Arrange apricot halves, cut side down, in a single layer over top; set aside.
  • In a small bowl, beat shortening and sugar for 2 minutes or until crumbly. Beat in egg. Combine the flour, baking powder and salt; gradually add to crumb mixture alternately with milk just until combined. Spread over apricots.
  • Bake at 375° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Place a pecan half in the center of each apricot half. Serve warm.
Nutrition Facts
1 piece: 232 calories, 8g fat (3g saturated fat), 24mg cholesterol, 198mg sodium, 38g carbohydrate (25g sugars, 1g fiber), 3g protein.

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