created: 2004-10-19 19:29:31
Apparently this is Dutch/Jewish in origin. It is unusual and delicious. You can make it either plain or with an apricot filling (to follow)
2 ½ cups self-rising flour 1 2/3 cups brown sugar ½ lb butter, cubed 1 egg 1 tsp vanilla Cake 1. Cold oven. 2. Line springform pan with foil 3. Blend flour and sugar 4. Cut in butter 5. Beat together egg and vanilla 6. Add half to mixture 7. Mix together until crumbly 8. Pack tighly into springform pan 9. Brush top with remaining egg 10. Set oven to 325 degrees 11. Bake 35-40 minutes Apricot filling 1. Boil dried apricots and water together in saucepan until they form a soft sauce. Allow to cool. 2. When packing cake mixture into springform pan, fill only halfway full. Spread apricot filling on top, then add remaining cake mixture. Pack tightly and brush top with egg. Bake as directed.