MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Overnight Apricot Pecan Coffee Cake
Categories: Cakes, Fruits, Nuts, Herbs
     Yield: 15 servings

     1 c  Sugar
   3/4 c  Butter; softened
     2 lg Eggs; room temperature
     1 ts Vanilla extract
     2 c  A-P flour
     1 ts Baking powder
     1 ts Baking soda
   1/2 ts Salt
     1 c  Sour cream
   3/4 c  Dried apricots; chopped
     1 c  Brown sugar; packed
   3/4 c  Pecans; chopped, toasted
   1/2 ts Ground ginger

 In a large bowl, cream sugar and butter until light and fluffy, 5
 to 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 13x9" 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.

 Set oven @ 350°F/175°C.

 Bake, uncovered, until a toothpick inserted in center comes out
 clean, 35 to 40 minutes. Serve warm.

 Recipe by Trisha Kruse, Eagle, Idaho

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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