Raspberry Apricot Pecan Crumb Cake

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Purchase Raspberry Apricot Pecan Crumb Cake

Raspberry Apricot Pecan Crumb Cake :
1 cup butter
1 cup sugar
1 egg
3 1/3 cups flour
1 tsp. Baking powder
10 oz. Fischer & Wieser’s Raspberry Apricot Pecan Preserves
In a small bowl blend flour and baking powder, set aside. Beat butter and sugar with blender ( low to medium speed ) until creamy. Stir in egg. Add flour mixture and blend by hand. Batter should be crumbly. Pour half of batter in bottom of lightly greased 9” cake pan. Pat down. Spread preserves over the layer of batter. Pour remaining batter on top of preserves. Do not pat down. Bake at 425 degrees until lightly browned, approximately 20 minutes. Sprinkle with powdered sugar to decorate.

Purchase Raspberry Apricot Pecan Crumb Cake

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