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
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.