|Jay bakes too: here is his award winning applesauce cake.|
I dont know if nice people choose to stay in B&Bs or if there are just more nice people in the world than we realise. Regardless, we have lots of really nice people who come to stay here at Vert le Mont . A case in point are Edward and Agata who came to ski and cross country again this year and were rewarded with some great snow conditions.
Since opening B&B I have found that I really enjoy baking something to serve with afternoon tea. Agata is always very complimentary about my baking and very much enjoyed this cake. It was the first time that I had madeit but it's a definate keeper - foolproof and delicious. For Agata and everyone else here is the recipe taken from The Breakfast Book by Marian Cunningham.
Apricot Prune Coffee Cake
- Heat oven to 350C; butter and flour a 10 inch tube or Bundt pan.
- Mix together 1 cup brown sugar, 1 tsp cinnamon, 1/2 cup chopped walnuts and set aside.
- Finely chop and mix together 1 cup dried apricots and 1 cup pitted dried prunes. You can use any dried fruit but if they seem dry or tough pre-soak them for 10 minutes by pouring over boiling water then drain and pat dry.
- Beat together 2/3 cup sugar, 3 eggs, 1 cup milk, 1/2 cup melted butter.
- Stir together 2 1/2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt.
- To make cake batter stir flour mixture into sugar mixture then stir in dried fruit.
- Spread a scant third of the batter over bottom of pan. Top with half of sugar mix. Spread another third of the batter over the sugar. Cover with remaining sugar mix and then finish with remainder of cake batter.
- Bake for 50 to 50 minutes until a knife comes out clean when inserted into center.
- Remove from oven, let cool for 5 minutes in pan. Carefullly turn out onto a rack to cool completely before serving (easier said than done).