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Sweet Treat Saturday: Apricot Lavender Coffee Cake

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Adapted from Niagara Cooks by Lynn Ogryzlo


2 1/4 cups flour
1/2 cup lavender scented sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3 T. unsalted butter, chilled and cut into small bits
1 T. fresh or 1 tsp. dried lavender
1/2 cup milk
1 egg, beaten lightly
1/2 cup apricot jam  (Note: you can substitute other jam and dried fruits for the apricots if desired.  I found cherry, apple, and cranberry all to be quite delicious).
4 T. chopped dried apricots
1/2 cup chopped hazelnuts
Oil (to coat the baking pan)
1 1/2 tsp. sugar

Instructions:  Mix together the flour, lavender sugar, baking powder, and salt.  Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs.  Stir in the lavender, milk, and egg until mixture is just moistened.  Turn out dough onto lightly floured surface and knead 5-6 times.  Roll into a rectangle about 6-7 inches by 8-9 inches.  Stir together the dried apricots, hazelnuts, and apricot jam.  Spread this mixture over the rectangle of dough, leaving a border of about half an inch.  Roll up the dough like a jelly roll, starting from one of the long sides.  Pinch the seam closed to seal.  Form the roll into a circle and cut into 1 inch slices.  Place ring of slices into an 8 inch round baking pan (non stick works best) that you’ve lightly brushed with oil.  Sprinkle the remaining 1 1/2 tsp. sugar over the slices.  Bake at 375 degrees F for about 30-35 minutes, until golden.


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