The following recipe is actually British in origin, but it’s a great way to begin or end the day. Makes a delicious accompaniment to a.m. coffee or as a dessert companion to a cup of softly scented herbal tea. And, of course, there’s mid-afternoon if you really want to pay homage to the UK.
Apricot Breakfast Bread with Glaze
This apricot cake turns a gorgeous pale caramel color, the result of a confluence of gold-colored ingredients: eggs, jam, coconut palm sugar, and orange juice.
In the bowl of an electric mixer, beat together softened butter, sugar, lemon zest, and orange zest until light and fluffy (about 5 minutes). Beat in eggs, one at a time, until incorporated. Beat in ½ cup of the apricot preserves and the orange juice.
In a separate bowl, whisk together flours, baking powder, and salt. Fold dry ingredients into wet until just combined.
Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean (40–50 minutes, depending on your oven).
Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
Heat remaining ½ cup apricot preserves in a small pot over low heat until just warm (not bubbling). Whisk in coconut oil until smooth.
Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.
Oh, who am I kidding? If you’re not one to wait for just-out-of-the-oven baked goods, it slices just fine when warm!
About the Ingredients
Gluten-free all-purpose baking mix may be substituted for the flours. If you do this, skip the xanthan gum and baking soda.
For the purposes of this recipe, the kind of preserves used can be a traditional marmalade or a jam, depending on your preference.