Austrian Coffee and Apricot Pudding
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Yields:
-
1 8
ingredients
-
Pastry
- 1 teaspoon dried yeast
- 3 tablespoons lukewarm milk
- 2 1⁄2 cups flour, all purpose
- 3 tablespoons canola oil (another would do fine)
- 4 tablespoons butter, melted
- 1 egg
- 2 tablespoons instant coffee, dissolved in 1 tbs hot water
- 2 tablespoons sugar
-
Decoration
- 4 ounces butter
- 4 ounces flour
- 7 ounces sugar
- 1 ounce vanilla sugar (just add a little vanilla to plain sugar)
- 3 ounces almonds, ground
- 2 tablespoons coffee liqueur
- 1 lb ripe apricot, halved and stoned (if you have none, peach, nectarine or mango will due....if you use dried, just eyeball it as 1 lb wo)
directions
- Dissolve the yeast in the milk.
- Put the flour into a bowl and make a well in the center.
- Pour in the oil, butter, yeast milk, egg, coffee and sugar.
- Mix to form a dough.
- Knead lightly and cover to stand in a warm spot for an hour.
- Put apricots to soak in the coffee liqueur.
- Preheat oven to 400°F.
- Rub the decoration butter into the flour until it resembles breadcrumbs or pulse in your food processor.
- Stir in the sugars and ground almonds.
- Mix well.
- Knead the dough lightly and press into the base of a well greased or silpat 8" cake pan.
- Cover with the soaked apricot halves and breadcrumb mix.
- Bake for 30-40 minutes.
- When cooled, I like to, gently, turn it upside down and soak the bottom well with coffee liqueur and flip back to serve.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.