Tree Top


Apricot Breakfast Coffee 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


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



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.