2 cups flour
2 1/2 teaspoons baking powder
2/3 cup sugar
1/3 cup butter

1/2 cup finely chopped dried apricots

2 eggs
1/2 cup sour cream
1 teaspoon vanilla

1 teaspoon sugar

Beat together first 4 ingredients until mixture resembles coarse meal. Stir in dried apricots. Beat together eggs, sour cream and vanilla until blended, and add, all at once, to the flour mixture. Beat only until blended and do not overbeat.

Spread batter, (it will be very thick,) into a greased 10-inch springform pan and sprinkle top with 1 teaspoon sugar. Bake at 350° for 25 to 30 minutes, or until top is nicely browned. Allow to cool in pan. When cool, remove from pan and cut into wedges to serve. Serves 10.

Devonshire-Style Cream

8 ounces cream cheese, softened
1/4 cup cream
1/4 cup sour cream
2 tablespoons sifted powdered sugar
1/2 teaspoon vanilla

Beat cream cheese until light and fluffy. Beat in remaining ingredients until blended. Place mixture in a bowl, cover securely with plastic wrap and refrigerate for 4 to 6 hours. Overnight is good, too. Yields 1 1/2 cups.

Breakfast Recipes

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