Apricot Coffee Cake
Author: 
 
Ingredients
  • 3 cups Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Salt
  • 1 ½ cups Sugar
  • 1cup Solid Shortening – I used butter
  • 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
  1. Mise en place ~ Gather all ingredients
  2. Preheat oven to 350°F.
  3. Prepare 8x8 pan with parchment – I used a quarter-sheet pan.
  4. Combine flour, baking powder, and salt; set aside
  5. Cream sugar and shortening until creamy. (I used butter)
  6. Add yolks one at a time – mix each until well incorporated.
  7. Add vanilla
  8. Alternate - add dry and sour cream in increments of 3.
  9. Reserve a third of the batter – place into a piping bag with large star tip.
  10. Spread two-thirds batter onto sheet-pan
  11. Spread apricot jam evenly over batter.
  12. Pipe reserve batter in a cross-hatch or basket weave design.
  13. Bake until lattice turns golden brown and tester comes out clean of batter.
  14. Approximately an hour - If you bake in a quarter-sheet pan the time will be different since it is a shallower cake.
  15. Allow to cool to room temperature.
  16. 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/