Apricot Sunshine Coffee Cake

• 2 tablespoons butter, melted
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 8 to 12 fresh apricots, halved or 2 cans (15-1/4 ounces each) apricot halves, drained
• 1/4 cup shortening
• 3/4 cup sugar
• 1 egg
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 16 to 24 pecan or walnut halves

1. Pour butter into a greased 8-in. square baking dish; sprinkle with brown sugar and cinnamon. Arrange apricot halves, cut side down, in a single layer over top; set aside.
2. In a small bowl, beat shortening and sugar for 2 minutes or until crumbly. Beat in egg. Combine the flour, baking powder and salt; gradually add to crumb mixture alternately with milk just until combined. Spread over apricots.
3. Bake at 375u0b0 for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Place a pecan half in the center of each apricot half. Serve warm.

butter, brown sugar, ground cinnamon, fresh apricots, shortening, sugar, egg, flour, baking powder, salt, milk, pecan

Taken from www.tasteofhome.com/recipes/apricot-sunshine-coffee-cake/ (may not work)