6 oz Unsalted butter
6 oz Sugar
6 oz Brown Sugar
1 tsp. Lemon Zest
¼ tsp Salt
2 ea. Eggs
15 oz All Purpose Flour
1 tsp. Double acting baking powder
½ tsp baking soda
2 Cups Sliced Apricots
½ Cup Sour Cream
4 oz Unsalted Butter, room temperature
4 oz Sugar
6 oz All Purpose Flour Cut all together with food processor or by hand. Should stay crumbly.
Sour Cream Apricot Breakfast Bread
Cream together Butter, sugars, zest and salt until light and fluffy
Add Eggs one at a time
Combine dry and add alternately with the fruit and sour cream in three additions.
Once smooth, stop mixing
Place in paper lined loaf pan
Top with Crumb
Bake at 325oF until wooden skewer comes out clean.
Let cool 5 min, remove from pan and cool completely