Recipe of the Month
Ingredients
- 2½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup chopped pecans
- 1 cup finely chopped dried apricots
- 1 cup sugar
- 2 sticks butter, softened
- 3 eggs
- 2½ teaspoons vanilla
- ½ cup sour cream
Dizzle:
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 teaspoons butter, softened
- 2-3 tablespoons half-and-half
- Zest of 1 lemon
Directions
- Generously butter the inside of an angel food cake pan. Set aside.
- Preheat oven to 350°F.
- In medium bowl, stir brown sugar, cinnamon, nutmeg and pecans together. Split mixture in half. In one half, stir in chopped apricots. In another medium bowl, whisk flour, baking powder, baking soda and salt until blended.
- In large mixing bowl, mix sugar and butter until blended. Add eggs and vanilla until mixture is just incorporated and no lumps appear. Add flour mixture to sugar mixture in two additions until blended. Add sour cream. Batter will be thick.
- Spoon half of the cake batter into cake pan, sprinkle brown sugarapricot mixture around top and spoon on the rest of the cake batter. Top with reserved brown sugar-pecan mixture.
- Bake for 30 minutes. Reduce heat to 300°F and continue baking for an additional 25 minutes or until a toothpick comes out clean. Cool cake in pan on cooling rack. When cooled, gently loosen the outer edge of the cake with a knife. Invert the pan to remove onto the serving plate.
- For drizzle, mix powdered sugar, vanilla, and butter until crumbs form. Add enough half-and-half to form a drizzle consistency. Drizzle cake and sprinkle with zest.
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