8 Egg yolks – use whites for meringues or angel food cake
1 teaspoon Vanilla
1 cup Sour cream
1 cup Apricot preserves
Powdered sugar for dusting
Instructions
Mise en place ~ Gather all ingredients
Preheat oven to 350°F.
Prepare 8x8 pan with parchment – I used a quarter-sheet pan.
Combine flour, baking powder, and salt; set aside
Cream sugar and shortening until creamy. (I used butter)
Add yolks one at a time – mix each until well incorporated.
Add vanilla
Alternate - add dry and sour cream in increments of 3.
Reserve a third of the batter – place into a piping bag with large star tip.
Spread two-thirds batter onto sheet-pan
Spread apricot jam evenly over batter.
Pipe reserve batter in a cross-hatch or basket weave design.
Bake until lattice turns golden brown and tester comes out clean of batter.
Approximately an hour - If you bake in a quarter-sheet pan the time will be different since it is a shallower cake.
Allow to cool to room temperature.
Cut into squares and dust with powdered sugar
Notes
When adding flour and sour cream – start and end with flour. I do not think you can overmix until you start adding flour. If you over-mix flour, you will have a tough cake.
I halved this recipe. That caused the cake to be more of a bar instead of coffee cake. If I have more than two people I would make the whole recipe and send some home with them.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/apricot-coffee-cake/