Ingredients
1/2 cup butter, softened1 cup sugar3 large eggs2 teaspoons vanilla extract2 cups all-purpose flour1-1/2 teaspoons baking powder1 teaspoon baking soda1 cup sour cream1 cup chopped dried apricots1 cup chopped pecansTOPPING:1/2 cup all-purpose flour1/4 cup sugar1/4 cup cold butter
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apricots and pecans.
Spoon into two greased 8x4-in. loaf pans. For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
