This was one of the easiest cakes that I have made. It has a texture similar to angel food cake - but causes none of the anxiety. I have yet to master angel food cake - but this cake was wonderful and simple - the perfect combination.
Danish Coffee Cake with Apricot Glaze
1 cup unsalted butter (2 sticks or 1 pkg plugra)
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 1/3 cups flour
1 1/2 teaspoons baking powder
pinch of kosher salt
2 Tablespoons fresh lemon juice
1 teaspoon lemon extract
1 can apricot pie filling
Preheat the oven to 350F. Lightly butter your baking dish (I used a 9x13 pyrex pan)
Beat the butter and sugar until creamy (light in color), then add the eggs one at a time, mixing well between each addition. Add the vanilla, the lemon extract, and lemon juice.
Sift together the flour, salt and baking powder. Gently stir the dry ingredients into the batter, mixing until smooth.
Transfer the batter to the pan, then spread the apricot filling on top.
Bake for 30-40 minutes (depending on your oven - use the toothpick test to determine when it is done).
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