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
Directions
- 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.
- Spread half of batter into a greased and floured 13×9-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.
- 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.
Nutrition Facts
1 piece: 347 calories, 17g fat (8g saturated fat), 60mg cholesterol, 292mg sodium, 46g carbohydrate (32g sugars, 1g fiber), 4g protein.
