MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Overnight Apricot Pecan Coffee Cake
 Categories: Cakes, Fruits, Nuts, Herbs
      Yield: 15 servings
 
      1 c  Sugar
    3/4 c  Butter; softened
      2 lg Eggs; room temperature
      1 ts Vanilla extract
      2 c  A-P flour
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      1 c  Sour cream
    3/4 c  Dried apricots; chopped
      1 c  Brown sugar; packed
    3/4 c  Pecans; chopped, toasted
    1/2 ts Ground ginger
 
  In a large bowl, cream sugar and butter until light and fluffy, 5
  to 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.
  
  Spread half of batter into a greased and floured 13x9" 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.
  
  Remove from refrigerator 30 minutes before baking.
  
  Set oven @ 350°F/175°C.
  
  Bake, uncovered, until a toothpick inserted in center comes out
  clean, 35 to 40 minutes. Serve warm.
  
  Recipe by Trisha Kruse, Eagle, Idaho
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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