Ingredients

Cake

• 340 g Tree Top Apricot Puree
• 256 g all-purpose flour
• 4.60 g baking soda
• 4.60 g baking powder
• 2.30 g nutmeg
• 3 g salt
• 113 g unsalted butter, softened
• 134 g sugar
• 100 g egg
• 2.50 g vanilla
• 245 g 2% reduced-fat milk

Topping

• 64 g all-purpose flour
• 110 g light brown sugar, firmly packed
• 4.60 g cinnamon
• 84 g cold unsalted butter
• 61 g finely chopped walnuts

Directions

Preheat oven to 350 F.   Coat a 9-inch-square baking pan with cooking spray.

To prepare topping, combine flour, brown sugar, cinnamon and butter in a food processor and process until mixture resembles fine crumbs. Stir in walnuts.

To prepare cake, combine flour, baking soda, baking powder, nutmeg and salt in a medium bowl.

Beat butter with a mixer at medium speed about 30 seconds or until smooth. Gradually add sugar and beat 3 to 4 minutes until fluffy. Add eggs one at a time, beating well after each. Add vanilla and puree and beat until well blended. Add flour mixture alternately with milk, mixing after each addition only until smooth. Pour batter into prepared pan; sprinkle with topping.

Bake about 35 minutes, until toothpick inserted in center comes out clean. Cool in pan on a wire rack. Serve warm or at room temperature.  Serves 10.