Apricot Buttermilk Coffee Cake

Another week of pregnancy gone by, another cake. At least we finally got around to getting everything set up for the baby's arrival? Easier said than done with a hyperactive toddler around (especially one who very much wants to make sure he's getting lots of attention before he has to compete for Mom and Dad).

I had some apricots sitting around that my kid rejected. I can't blame him - I swear they always look better than they taste. They were almost inedibly sour, but the magic of apricots is that they turn into pure sweetness when baked. So I really had no choice but to make a cake, right?

Sprouted Kitchen's "Buttermilk Berry Crumb Cake" popped into my head. I'd meant to make it last summer but never got around to it (also, berries never last long in this house). So I adapted it to fit what I had around and wanted to use, and came up with a not-too-sweet, nubbly-textured cake perfect for accompanying a cup of tea or coffee, or being served as a breakfast treat.

I will note that you definitely *can* taste the banana in this. I think next time I'd either replace it with an actual fat (probably flavorless oil, or maybe yogurt?) OR I'd accent the banana flavor more by leaving out the fruit, and subbing in either a caramel ribbon, chocolate chips, or perhaps just a few handfuls of chopped pecans. The original recipe never specified pan size. I didn't have a springform pan and so I used a 10" pan, which I thought made this just the right thickness, but use whatever you like (just adjust cooking time accordingly). Just make sure if the pan is smaller that it's fairly deep (ie thicker than regular 8" or 9" cake pans).

Apricot Buttermilk Coffee Cake:

Cake:
3/4 cup buttermilk
1 1/2 medium ripe bananas, mashed
1/4 cup / half stick unsalted butter, melted
2 eggs
1 teaspoon vanilla
1 cup whole wheat flour
1 cup unbleached all purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
dashes of cinnamon and ginger, to taste
2 cups diced fresh apricots

Crumble:
1/4 cup / half stick unsalted butter, softened
1/3 cup old-fashioned or quick oats
1/4 cup spelt or other whole-grain flour
1/4 c. almond meal
1/2 cup sugar (white or brown)
1/4 cup pecans
ground mace (several dashes)
pinch of salt

Preheat oven to 325 degrees. Line a 10" deep pan with parchment or foil, and grease the bottom and sides.

In a large mixing bowl, combine the buttermilk, mashed bananas, and melted butter. Add the eggs one at a time, then add in the vanilla.

In another bowl, combine the whole wheat flour, all purpose flour, brown sugar, baking powder, baking soda, salt, and spices. Add one cup of the apricots to the dry mix and toss to coat. Add the wet ingredients to the dry, and stir to combine in as few strokes as possible. Be careful not to overmix!

In another bowl, make the crumble. Mix the softened butter, oats, flours, sugar, spices, and salt together. I found it easiest to rub everything together with my fingers until pea-sized clumps formed.

Pour the batter into the pan and scatter the rest of the apricot pieces evenly on top. Sprinkle the crumble over all. Bake on the middle rack for 50-60 minutes until a toothpick comes out clean. Try not to overbake as the cake is low in fat and may come out very dry if you do. Cool on a wire rack, serve warm or at room-temp.

Angel Food Cake with Lemon Yogurt Cream and Fruit Recipe

Inspired by Martha Stewart's Rhubarb Tart with Lemon-Yogurt Mousse, I whipped up a faster, easier version for Mother's Day.

The Greek yogurt adds a really nice tang to this and, combined with the bright lemon notes, reins in the sweetness of the angel food cake without taking away from the decadence of the cream. Everyone was raving about the combination!

Hints:

1 boxed angel food cake mix

1 lemon, preferably organic

1 container CoolWhip or 1 pint heavy/whipping cream

1 container Greek yogurt (I used Fage)

confectioner's sugar

fruit of choice

Make your angel food cake, following the directions on the box. Angel food cake is one of the few things I will *NOT* make from scratch. I tried once and the whole thing plopped out of the pan like a big, old, wet fart shortly after I turned it upside down, and I laughed so hard I cried for the next five minutes. (A shocker for my family members, who assumed I'd be really upset since it was a birthday cake for someone.) The box mix is just easier, foolproof, and delicious!

Once your cake is cool and you're almost ready to serve dessert, get out your CoolWhip or whip your cream. Combine in a large bowl with the yogurt. I used about a 2 parts CoolWhip/cream to 1 part Greek yogurt ratio, but feel free to change this to suit your own taste. Wash your lemon and zest about half of it into the bowl (you won't need the juice). Add a few tablespoons of confectioner's sugar. I used about 2 I think, but again, use as much or as little as you like. Whisk together til thoroughly combined and set aside.

Prep your fruit. Here I used fresh raspberries, but on Mother's Day I stewed strawberries and rhubarb together (adding about a 1/4 c. sugar and some lemon juice) until softened and let the mixture cool slightly.

Slice your cake, top with as much of the lemon yogurt cream as you like, and spoon your fruit on top. That's it! Simple yet delicious.