Apricot Blackberry Cornmeal Kuchen Recipe

• 1/2 c. each all-purpose flour and yellow cornmeal
• 1 1/2 tsp baking pwdr
• 1 lrg egg
• 1/3 c. firmly packed brown sugar
• 1/2 c. low-fat buttermilk
• 2 Tbsp. salad oil
• 5 med apricots (about 12 ounce. total), halved and pitted
• 10 x blackberries
• 2 Tbsp. granulated sugar

1. Apricots and blackberries share the spotlight in a luscious coffeecake which just right for a summertime brunch or possibly breakfast.
2. In a large bowl, stir together flour, cornmeal, and baking pwdr.
3. In a medium bowl, beat egg, brown sugar, buttermilk, and oil till smoothly blended.
4. Add in egg mix to flour mix; stir just till dry ingredients are proportionately moistened.
5. Spread batter in an oiled 8-inch round baking pan or possibly quiche pan.
6. Gently press apricot halves, pitted side up, into batter.
7. Place a berry in the hollow of each apricot half.
8. Bake at 350 degree oven till center of cake feels hard when lightly touched (30-35 min).
9. Sprinkle with granulated sugar.
10. Let cake cold slightly, cut into wedges and serve hot.
11. Makes 6 to 8 servings.

flour, baking pwdr, egg, brown sugar, lowfat buttermilk, salad oil, blackberries, sugar

Taken from cookeatshare.com/recipes/apricot-blackberry-cornmeal-kuchen-68620 (may not work)