The combination of juicy apricots and crunchy pecans in a moist, tender crumb makes every bite a little celebration. And the best part? You’ll have done it all in the morning with minimal effort. So go on, try this recipe and make your mornings a little sweeter.
Ingredients:
- 1 cup sugar
- 3/4 cup butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 3/4 cup chopped dried apricots
- 1 cup packed brown sugar
- 3/4 cup chopped toasted pecans
- 1/2 teaspoon ground ginger
Method:
In a large bowl, cream together 1 cup sugar and 3/4 cup softened butter until light and fluffy.
Beat in the 2 eggs one at a time, then stir in 1 teaspoon vanilla extract.
In another bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt.
Gradually add the dry ingredients to the creamed mixture, alternating with 1 cup sour cream, beating well after each addition.
Fold in 3/4 cup chopped dried apricots.
Pour half the mixture into a greased and floured 9-inch springform pan.
Combine 1 cup packaged brown sugar, 3/4 cup toasted chopped pecans and 1/2 teaspoon ground ginger; sprinkle half over the batter in the pan.
Top with remaining batter and sprinkle with remaining pecan mixture.
Cover and refrigerate overnight.
The next morning, preheat the oven to 350°F (175°C).
Bake for 35-40 minutes or until a toothpick inserted near the centre comes out clean.
Cool for 10 minutes before removing from the tin to a wire rack.
