Apricot Streusel Coffee cake, #6

I had an excessive amount of apricot filling left after Christmas so I started googling recipes to get to using some more of it.

Of all of the places, I found this on Almanac.com...

HERE

The recipe called for a 6x10 inch pan, so I decided to use a bread pan.

  

INGREDIENTS

1-1/2 cups flour

3/4 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/4 cup shortening, or 4 tablespoons butter

1 egg

1/2 cup milk

1 teaspoon vanilla

1/2 cup stewed apricots or apricot jam

INSTRUCTIONS

Sift the dry ingredients together in a bowl, then cut in the shortening with a pastry blender or 2 knives until the mixture looks like meal. Stir in the egg, milk, and vanilla. Spread half of this mixture in a greased and floured 6” x 10” baking pan. Spread stewed apricots or apricot jam over this layer. Cover with the rest of the batter.

TOPPING

INGREDIENTS

1/4 cup brown sugar

1 tablespoon flour

1 teaspoon cinnamon

1 tablespoon melted butter

1/4 cup chopped pecans

INSTRUCTIONS

Sprinkle the topping over all. Bake at 375 degrees F for 25-30 minutes.