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Apricot Amaretto Cake
SERVES :12
Ingredients:
1/2
c Almonds;
sliced
1
c Coconut; flaked,
toasted
1/3
c Brown sugar;
packed
3
ts Butter,
softened
1 3/4
c
Flour
1
ts Baking
soda
1/4
ts
Salt
1/2
c
Butter
3/4
c Brown sugar;
packed
3
Eggs
1/2
c Apricot
preserves
1/4
c Sour
cream
1/4
c
Amaretto
2/3
c Dried apricots;
snipped
Instructions:
Grease a 10" microwave-safe fluted tube dish. Sprinkle almonds over
sides.
Combine coconut, 1/3 cup brown sugar and 3 tbsp butter. Press
into bottom of dish.
Set aside. Stir together flour, baking soda and
salt. Beat 1/2 cup butter.
Add 3/4 cup brown sugar and beat until
fluffy. Add eggs, preserves and sour cream.
Beat well.
Add flour mixture and Amaretto, alternately, to beaten mixture, beating
well after each addition. Fold in apricots. Transfer batter to prepared
dish. Micro cook, uncovered, on 50 % power (medium) for 12 minutes, giving
dish a quarter turn every 5 minutes.
To test for doneness, scratch the
slightly wet surface with a wooden toothpick.
The cake should be cooked
underneath. If not done, cook on 100 % (high) for 30 seconds to 2 minutes
or until done. Cool on rack for 5 minutes. Invert and cool on a
platter.
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Cooking Healthy with a Microwave
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In this all-new collection of more than 240 Healthy
Exchanges recipes for the microwave, JoAnna M. Lund will have
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oven) Helpful hints for choosing and using ingredients Complete
nutritional information for each recipe
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