Woo hoo, the big Monopoly tournament was a huge success and we are now the proud owners of a beautiful KC Chiefs & KC Royals Corn-hole game. I am so excited, wish I could put a picture of it in the column! It was a good investment and went to a wonderful cause. When Saturday wrapped up I headed to a good book, Ervin brought home a pizza, and that’s where it all wrapped up. We also hosted a family from Phoenix, Arizona who came here to play. Looks like we may be headed their way in mid to late fall to give their first tournament a go.
I am certainly in the mood for some good springtime dishes myself. This recipe was written to debut in 2019, but thanks to Covid, it never met the culinary clients taste buds. I will just say, ‘It is yummy!’ Of course, hearing you can make a great tasting coffee cake the night before is a ‘huge’ plus!
After you read the recipe, once again consider change outs to your favorite jams and jellies. This would be delicious with scrambled eggs, bacon & fresh fruit, at a Mother’s Day event. I’m actually thinking I may make it next weekend just for the family.
My next project is to head towards the garage and make a significant dent in cleaning and picking up. As many of you know when you take off a couple of weekends in a row, you begin to look around, and realize all the gadding around was fun, but you gotta’ stay home and clean sometime!
Like many of you I’m shaking my head about how we arrived at May so dog gone fast! Sometimes I think I’m going to lasso old Mr. Time and hold him hostage. You do realize many of us feel that way in general. Squeeze everything you can out of each day, yet remember to care for yourselves. Simply yours, The Covered Dish.
Overnight Apricot/Almond Coffeecake
Cake Body
2 cups flour
1 teaspoon baking soda
3 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup light brown sugar
2/3 cup room temperature butter
2 large eggs
1 cup buttermilk
1 teaspoon almond extract
Topping
8 ounces cream cheese, room temperature
1 cup apricot jam or preserves, room temperature
1 cup sliced almonds, (May toast first, if desired.)
Glaze
1 cup powdered sugar
1/2 teaspoon almond extract, (May want to raise, taste first.)
2 tablespoons whole milk
Combine all dry ingredients and set to the side. With a mixer, cream butter and sugars together until fluffy. Bring in eggs one at a time. Alternately add the dry ingredients and the buttermilk and extract into the creamed mixture. Do not overbeat. Pour into greased 9 x 13 baking pan. Set to the side.
With a spoon or mixer, whip the cream cheese until smooth and fluffy. Stir in room temperature preserves and blend. Evenly drop spoons full over the entire cake. If possible pull a sharp knife or kitchen tool through the filling to spread.
Cover cake with saran and refrigerator 8 hours or overnight.
The Next Day
Preheat oven to 350 degrees. Remove saran and evenly sprinkle sliced almonds over the top. Tap cake to remove excess air bubbles. Bake for approximately 45 minutes or until a toothpick inserted in the cake comes out clean. Suggest
checking doneness at 30 minutes due to difference in oven temperature. Cool for a few minutes before drizzling on the glaze.
Mix glaze ingredients until smooth and drizzle over the warm cake before serving.
