Harvest Brunch Cake

Name: Harvest Brunch Cake
Ingredients: 2 apples or 2 pears or 2 -3 cups fresh fruit; 1 cup butter, plus additional for sauteing; 1 lemon, juice of; 3 cups flour; 2 cups sugar; 2 teaspoons baking powder; 1 egg; 1 cup milk, plus; 1 tablespoon milk; 1 teaspoon grated lemon, zest of; 1 cup apricot preserves; 2 teaspoons cinnamon; 1 teaspoon nutmeg; 1 cup powdered sugar, sifted

14 ingredients

20 steps

Ingredients

2 apples or 2 pears or 2 -3 cups fresh fruit
1 cup butter, plus additional for sauteing
1 lemon, juice of
3 cups flour
2 cups sugar
2 teaspoons baking powder
1 egg
1 cup milk, plus
1 tablespoon milk
1 teaspoon grated lemon, zest of
1 cup apricot preserves
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup powdered sugar, sifted

Directions

1

Peel, core and slice apples and pears.
2

Saute in butter for about 2 minutes perside, allowing 1 TBS butter for each apple and pear.
3

Squeeze lemon juice evenly over sauteed slices, transfer to container and hold.
4

Cintue to process until all fruit is sauteed and sprinkled with lemon juice.
5

In a large bowl, sift 2 cups flour, 1 cup sugar and baking powder.
6

With a pastry blender, blend in 1/2 cup butter to form a consistent mixture.
7

Add egg and 1 cup milk.
8

Blend to incorporate.
9

Pour into a greased 9 by 13 inch baking dish.
10

Layer fruit slices on top of batter.
11

Heat lemon zest and apricot preserves in saucepan over moderate heat; whisk until melted.
12

Drizzle over fruit.
13

Mix 1 cup flour, 1 cup sugar, cinnamon, nutmeg and 1/2 cup butter until crumbly.
14

Sprinkle even on top of fruit and preserves.
15

Preheat oven to 400*F.
16

Bake for 30 to 35 minutes.
17

Cool slightly.
18

Add powdered sugar to 1 TBS milk to make a glaze.
19

Spread over warm coffee cake.
20

Cut into squares and serve warm or cooled.