6 OZ Unsalted butter
6 OZ Sugar
6 OZ Brown Sugar
1 tsp Lemon Zest
¼ tsp Salt
2 Cups All Purpose Flour
1 tsp Double acting baking powder
½ tsp baking soda
2 Cups Apricots, pitted and sliced
½ Cup Sour Cream
4 oz Unsalted Butter, room temperature
1/2 Cup Sugar
2/3 Cup All Purpose Flour – Cut all together with food processor or by hand. Should stay crumbly.
Cream together Butter, Sugars, Zest, and Salt until light and fluffy
Add Eggs one at a time.
Combine dry ingredients and add alternately with the Fruit and Sour Cream in three additions.
Once smooth, stop mixing
Pour in paper lined loaf pan
Top with Crumb Topping
Bake at 325 degrees until wooden skewer comes out clean.
Let cool 5 min, remove from pan and cool completely