Apricot Coffee Cake W/ Butterscotch Walnut Filling

Name: Apricot Coffee Cake W/ Butterscotch Walnut Filling
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10-12 serving(s)
Ingredients: 1/2 cup butter, softened (no substitutions); 3/4 sugar; 3 eggs; 2 teaspoons vanilla; 2 cups finely chopped dried apricots (300g); 2 1/4 cups flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup half-and-half cream; 1 cup packed brown sugar; 1/4 cup butter, cut in bits (no substitutions); 1 teaspoon vanilla; 1/2 cup toasted walnuts, finely chopped

Submitted by Kittencalrecipezazz

"Here is another one from my 10 star cake recipes, I believe this one is from a Canadian Living Christmas magazine...an apricot cake with a butterscotch walnut filling...could it get any better than this?...I don't think so...this is a very moist cake, bursting with apricots in every bite....a definate must-make, this will be sure to become a favorite once you try it."

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Ready In:: 1hr 20mins
Ingredients:: 13
Serves:: 10-12

ingredients

¹⁄₂ cup butter, softened (no substitutions)
³⁄₄ sugar
3 eggs
2 teaspoons vanilla
2 cups finely chopped dried apricots (300g)
2 ¹⁄₄ cups flour
1 tablespoon baking powder
¹⁄₂ teaspoon salt
1 cup half-and-half cream
BUTTERSCOTCH WALNUT FILLING
1 cup packed brown sugar
¹⁄₄ cup butter, cut in bits (no substitutions)
1 teaspoon vanilla
¹⁄₂ cup toasted walnuts, finely chopped

directions

Set oven to 350 degrees.
Set oven rack to middle position.
Grease and flour a 10-inch Bundt pan.
For the filling: In a small bowl, combine sugar, butter and vanilla; stir in walnuts; set aside.
FOR CAKE: In a large bowl, beat the 1/2 cup softened butter with sugar, until light and fluffy.
Beat in eggs, 1 at a time; beat in vanilla.
In a separate bowl, toss chopped apricots with 1/4 cup of the flour; set aside.
Whisk together remaining flour, baking powder and salt; add to the creamed butter mixture alternately with the milk, making 3 additions of dry, and 2 of milk.
Stir in the apricots.
Spread one-third of the batter into prepared pan; sprinkle with half of the filling mixture.
Repeat layer once.
Top with remaining batter, spreading to cover filling.
Bake in center oven for 1 hour, or until cake tests done.
Let cool for 10 minutes.
Remove from pan.
Let cool on wire rack.
Glaze cake if desired, mixing 1/2 cup icing sugar with 1/2 tsp vanilla and 2 tsp (more or less) whipping cream; mixing well until smooth.
Drizzle over cake, letting the glaze run down the sides of cake.