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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


*Crumb topping

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.

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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

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