My kitchen and living room are filled with the sweet aroma of baked apricots. I just made a classic German Streusel Cake filled with apricots. This coffee cake is bursting with fruity, juicy flavors, complemented by a crunchy streusel topping. It’s a perfect treat with coffee, after-dinner dessert, or anytime snack. My husband says the cake is an excellent example of German coffee cake cuisine. This cake is not to be confused with a torte, a fancy cake like the Blackberry Forest Cake, or a buttercream cake. It's a simple cake that's perfect for everyday eating . Don’t forget to serve it with some whipped cream.

I can enjoy apricot desserts anytime. These days, finding good apricots is difficult because many lack flavor. But once you bake or cook with them, they become a culinary delight. 

I baked this cake twice: once in the mountains, where I only had a small cake pan, and the cake was not fully cooked in the middle. But it didn't bother my guests, as one person had about four pieces. The second time, I used a larger cake pan with a removable bottom, and it baked perfectly. A square or rectangular pan will also work. I used a 10.5-inch (26 cm) round cake pan with a removable bottom. The cake was delicious two days after it was baked.

Ingredients:
This makes about 12 pieces.
A 12-inch round pan with a removable bottom.
Grease the pan thoroughly with butter or oil spray. 

1 pound ( 500g) apricots

Cake batter:
4.4 oz (125g) soft butter
3.5 oz  ⅓ cup (100g) sugar
1 tsp. vanilla extract
A pinch of salt 
1 tsp. lemon zest
3 eggs at room temperature 
7 oz.  3 cups (200g) all-purpose flour
2 tsp. baking powder
   
Streusel dough:
3.5 oz 1 ½ cup (100g) all-purpose flour
1.7oz ¼ cup (50g) sugar
2.7 oz (75g) soft butter
2 TBS half and half or milk 

Wash the apricots, cut them in half, and remove the pits. Drain them in a sieve. Preheat the oven to 350 degrees.

Cake butter:
Cream the butter in a mixer until smooth. Gradually add sugar and beat until the mixture is soft and creamy. Add salt, vanilla, and lemon zest. Add one egg at a time, beating for about ½ minute after each. Combine the flour and baking powder, then add them alternately with the half-and-half in two parts, mixing briefly at medium speed. Pour the batter into the baking pan and smooth the top. Gently press the apricots, curved side up, into the batter at a slight diagonal angle. 

The Streusel:
Combine the flour and sugar in a mixing bowl. Add the butter and use a mixer to blend everything into a crumbly texture. Evenly spread the crumbs over the apricots. Place the dish in the lower third of the preheated oven and bake for about 45 minutes. After baking, loosen and remove the rim of the springform pan. Carefully lift the apricot cake out of the pan and let it cool completely on a wire rack. Serve with whipped cream for a special treat.

Guten Appetit!
Recipe from Dr.Oetker
Adapted by Sunnycovechef

I also made my delicious apricot marmelade. It is delicious . I used Blenheim Apricots. Click here to see all my  other apricot recipes.
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 I found this mouthwatering recipe in an old copy of Cook's Illustrated. I couldn't  resist trying it. Anne Petito, the author behind this recipe, provides a detailed explanation of Spaghetti alla Nerano. It’s a fascinating read! In her recipe, she uses small zucchinis and doesn’t peel them. If you’re lucky enough to have a zucchini plant that produces, feel free to skip the peeling step. But, for the third year in a row, my zucchini plants have decided to take a break. Shame on them! I had to buy my zucchinis, and they were larger. The peel was tough, so I decided to peel them and remove most of the seeds. 

I’ve made this recipe twice, and it’s a hit! If you love creamy pasta, this dish is perfect for you. It’s rich yet light. Its creamy texture makes it a delicious meal, loved by people of all ages, including my husband, who doesn’t like zucchini. I plan to try it with small, unpeeled zucchinis. The author did extensive testing when developing this recipe. Other than peeling the zucchini, I followed the instructions exactly. 

This dish makes about 4 servings, depending on your appetite.
If you don’t peel the zucchinis, they should be less than 8 ounces. I bought my spaghetti at Eataly, and it was delicious. 

Ingredients:
12 ounces  spaghetti 
2 pounds zucchini, sliced 1/8 inch thick
1 tsp salt, more for the pasta water 
2 TPS extra-virgin olive oil
2 TBS butter
2 TBS chopped basil
1 tsp pepper
2 1/2 ounces mild provolone cheese, shredded ( ⅔ cups) 
1/3 cup grated Parmesan cheese
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Directions:
If using large zucchinis, peel, remove most seeds, and cut into 1/8-inch slices. A mandolin helps. Mix 1/4 cup water and salt in a bowl, cover, and microwave 10 minutes, stirring after 5 minutes of microwaving. Drain zucchini in a colander and let cool for 5 minutes.
Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add zucchini and spread into an even layer—sauté for 10-12 minutes, stirring every 4 minutes and flattening the zucchinis with a spatula. Pieces may fall apart; this can be done ahead.
Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the pasta, cook, stirring often, until al dente. Reserve 2 cups of cooking water, then drain the pasta and return it to the pot. Add 1 cup of the reserved water, zucchini, butter, basil, and pepper, cooking over low heat. Stir and toss pasta constantly, until the ingredients are evenly mixed and the butter melted, about 1 minute. Off heat, add provolone and Parmesan cheese, stirring vigorously until they soften and turn into a creamy sauce. Season with additional pepper and salt as needed. Serve immediately.

Guten Appetit!
Recipe by Annie Petito in Cook’s Illustrated 
Posted by Sunnycovechef 
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Here is a recipe for  Zucchini  Cakes with feta cheese . Click here for the recipe

I’ve been making these stuffed tomatoes for over a decade now. They’re a great side dish for grilled lamb, and they’re also delicious for a vegetarian guest.
​Here is the recipe.