Thursday, June 21, 2007

Apricot Coffee Cake



Nothing makes the kitchen smell better than coffee cake, gentle and cinnamonny. This morning's breakfast was a variation on our favorite. Instead of using cherries or blueberries I thinly sliced several fresh apricots and set them on the batter, then sprinkled with streusel. Very nice. Would have been even nicer if I had had some almond paste cut in small dice to strew around the apricots, and some sliced almonds . . .

6 comments:

Storybook Woods said...

Yumm, Anna this looks wonderful. Do you se whole wheat pastry flour then hard wheat ? Thank you Clarice

Leah in Iowa said...

It looks delicious, just the way it is! Your photos are amazing, Anna! I enjoy them so much!

Brenda@CoffeeTeaBooks said...

This has become our favorite recipe, too! I even had the print out on the frig with a magnet for a few months. :)

This looks like a delicious variation.

Karolee said...

Ooooooooh Yum! I love coffee cake - and your photos!

Cheri said...

Oooo, it looks delicious!

I've made your coffee cake with blueberries on several occasions, and we love it! Since we try to eat healthy and use soy milk, it's fun to use a healthy recipe that actually tastes good! =)

Lindsey in AL said...

I made this day before yesterday with blackberrries straight from our garden. They're the only things big enough to eat yet. It was spectacular. Much more popular with the kids than the apple version I made a few weeks ago (that was just my crazy kids- it was delicious as well) The blackberries were absolutely perfect in the recipe.
I also use our own flour (soft white) and it always surprises me how good it tastes, even though I've been milling all our flour for nearly 2 years. I don't think anyone would ever guess it's whole wheat. I certainly wouldn't.
Thank you for your lovely and inspiring blog. I enjoy reading it very much.
Blessings!
Lindsey in AL

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