Apricot Pineapple Granola Cake with Lemon Glaze
Ingredients:
1 1/2 C. All purpose flour
2 tsp. Baking powder
1/2 tsp. Baking soda
1 C. Light cream
1 C. Granulated sugar
2 Eggs, beaten
1 C. Apricots, 5 to 6 whole apricots pulsed in the food processor
1 C. Crushed pineapple, drained
1 C. Pumpkin granola
Lemon Glaze:
Zest and juice of 1 Lemon
4 Tbsp. All purpose flour
3 Tbsp. Cornstarch
1 C. Granulated sugar
1 C. Boiling water
Directions:
1. Preheat oven to 350 degrees Fahrenheit
2. Grease and flour a 13" by 9" by 2" baking pan. Set aside
3. Blend flour, b. powder and b. soda together in a small bowl. Blend well
4. Beat eggs in a bowl until light and frothy
5. In a Food processor put apricot halves into the food chamber and pulse several times until mixture is pureed and smooth.
6. In a large mixing bowl combine light cream, eggs, sugar, pureed apricot mixture, pineapple and granola. Mix ingredients together well with a wire whisk or large spoon.
7. Blend in dry ingredients and mix all ingredients together until flour is absorbed into the batter and mixture is glossy and smooth
8. Pour cake batter into pan and bake for 35 to 40 minutes or until light golden brown on top.
9. To make the glaze heat lemon juice, zest, flour, cornstarch, sugar and boiling water over medium heat stirring constantly until mixture thickens. Set aside to cool.
10. When cake has cooled spread lemon glaze over cake with a spoon or butter knife.
11. Recipe for Glaze makes a large amount. There will be some left over.
Servings: 15 squares
