The clumsy dance of the colours and patterns of life

Witness the clumsy dance of the colours and patterns of life, the sometimes-harmonic, sometimes-cacophonic combination of the silence and the noise all around, and the heroes and the helpless within.
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Friday, June 5, 2009

Apricot Coffee Cake

Apricot Coffee CakeThis would also be good with other tart and not super-juicy fruits, like rhubarb or plums.


For the Cake:
2 cups ripe apricots, washed and quartered
1 1/2 cups flour
1 tsp baking powder
a dash of salt
1/2 tsp baking soda
2/3 cup butter
1 Tbsp milk
1/2 cup sugar
1 egg, lightly beaten

For the Topping:
1 tbsp crème fraîche (substitute heavy cream and/or sour cream)1 tbsp sugar
1 egg

Finishing Touch:
Icing sugar

Preheat the oven to 360*F and grease a 9'' cake pan, preferably springform. In a food processor, mix together the flour, baking powder, salt, baking soda and butter. Add in the sugar, and mix again. Add in the egg and milk, then mix again until just combined, avoid overmixing. Pour the batter into the pan -- it will be somewhat thick, so spread it around with a spatula if needed. Add the apricots on top, arranging them in a pretty circular pattern. In a small bowl, combine the crème fraîche, sugar and egg, beating them with a fork, and pour this mixture evenly over the top of the cake.Put in the oven to bake for about 40 minutes, or until golden and the apricots are tender. Leave it in the turned off oven for another ten to fifteen minutes. Dust with confectioner's sugar just before serving, warm, at room temperature or cold.

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