Name: Overnight Apricot Pecan Coffee Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 15 servings
Ingredients: 1 cup sugar; 3/4 cup butter, softened; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream; 3/4 cup chopped dried apricots; 1 cup packed brown sugar; 3/4 cup chopped pecans, toasted; 1/2 teaspoon ground ginger

I whip up this delightful apricot and pecan coffee cake the night before and pop it in the oven when I get up. The house smells lovely and the cake rises perfectly. Use walnuts instead of pecans if you prefer. —Trisha Kruse, Eagle, Idaho

Ingredients

1 cup sugar

3/4 cup butter, softened

2 large eggs, room temperature

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

3/4 cup chopped dried apricots

1 cup packed brown sugar

3/4 cup chopped pecans, toasted

1/2 teaspoon ground ginger

Instructions

1 In a large bowl, cream sugar and butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.

2 Spread half the batter into a greased and floured 13x9-in. baking dish. Sprinkle with apricots. Combine brown sugar, pecans and ginger; sprinkle half over apricots. Drop remaining batter by tablespoonfuls over filling; spread gently with a spatula to cover filling. Sprinkle with remaining brown sugar mixture. Cover and refrigerate overnight.

3 Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes. Serve warm.