Apricot Blackberry Cornmeal Kuchen Recipe

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   Apricots and blackberries share the spotlight in a luscious coffeecake which just right for a summertime brunch or possibly breakfast.

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   In a large bowl, stir together flour, cornmeal, and baking pwdr.

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   In a medium bowl, beat egg, brown sugar, buttermilk, and oil till smoothly blended.

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   Add in egg mix to flour mix; stir just till dry ingredients are proportionately moistened.

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   Spread batter in an oiled 8-inch round baking pan or possibly quiche pan.

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   Gently press apricot halves, pitted side up, into batter.

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   Place a berry in the hollow of each apricot half.

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   Bake at 350 degree oven till center of cake feels hard when lightly touched (30-35 min).

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   Sprinkle with granulated sugar.

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    Let cake cold slightly, cut into wedges and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.