APRICOT COFFEE CAKE

FOR THE FILLING:
1 (17 ounce) can unpeeled apricot halves in syrup, drained
1/2 cup chopped walnuts
1/4 cup packed light brown sugar
FOR THE BATTER:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
6 tablespoons unsalted butter, melted
2/3 cup granulated sugar
1 teaspoon vanilla extract

Position a rack in the center of the oven and preheat to 325 degrees F. Grease a 9-inch round cake pan or springform pan.

TO PREPARE THE FILLING:
Place the drained apricots, cut side down, on several layers of paper towels until needed.

In a small bowl, combine the walnuts and brown sugar until blended; set aside.

TO PREPARE THE BATTER:
In a large bowl, stir together the flour, baking powder, and salt; set aside.

In a medium-sized bowl, whisk the eggs. Add the melted butter, sugar, and vanilla and whisk until blended. Add to the dry ingredients and quickly stir together just until evenly blended. Pour half of the batter into the prepared pan and spread in an even layer. Arrange the apricots, cut side up, over the batter and sprinkle the walnut mixture over them. Spoon the remaining batter over the top but do not spread it in an even layer (some of the brown sugar mixture is pretty showing through).

Bake about 45 minutes, until golden-brown and just beginning to pull away from the sides of the pan. Cool in the pan on a rack for about 15 minutes.

Serve warm or at room temperature.

Makes 1 (9-inch) round cake
Source: Jim Fobel's Old-Fashioned Baking Book by Jim Fobel