Saturday, January 9, 2010
I entered the ingredient list for these into an online recipe analyser and they actually came out pretty healthy! They got a B- rating I believe. Now, compare that to some other recipes I've thrown in there, that's pretty good. You don't even want to know the results for brownies or cinnamon buns! That link is a great resource and it's bookmarked for frequent reference.
This recipe is from Cook's Country. I had a 14 day free trial online during which I downloaded a bunch of recipes. I don't think the subscription would be worth it because a lot of the recipes are duplicates and in typical Cooks Illustrated style, they recycle a lot of their content. However, this cake is exceptionally moist from the yogurt it uses. Other variations offered are substituting dried cranberries for the apricots.
Apricot Orange Coffee Cake
1 - 9x13 inch pan | Adapted from Cooks Country
1/3 cup light brown sugar
1/3 cup sugar
1/3 cup flour
1 tbsp butter, melted and cooled
3 cups flour
1 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 3/4 cups plain yogurt
1 cup brown sugar
1 cup sugar
7 tbsp butter, melted and cooled
1 cup dried chopped apricots
1 tsp grated orange zest
1. Preheat oven to 350 degrees F. Grease and flour a 9" x 13" pan.
2. Topping: Mix together sugars and flour. Using fingers, mix in melted butter so it resembles wet sand.
3. Mix all dry cake ingredients in a large bowl. In a separate bowl whisk together yogurt, sugars, eggs and butter. Fold into flour mixture and add chopped apricots and orange zest. Mix until combined then pour into prepared pan and smooth the top. Sprinkle streusel topping evenly over top.
4. Bake for 45-50 minutes, rotating pan halfway through baking time. Toothpick inserted in centre should come out with just a few crumbs attached.