ALMOND APRICOT COFFEE CAKE
The nutty aroma and delicate fruit flavor make this cake special enough to serve to company. Strawberry or raspberry preserves can be used as a tasty variation. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and extract; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. , Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds. , Bake at 350° for 55-60 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before inverting onto a serving plate. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 370 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 231mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
APRICOT BRANDY POUND CAKE III
From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!
Provided by VTGIRL22
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h30m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
- Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 10.4 g, Sodium 222.4 mg, Sugar 40.3 g
APRICOT AND ALMOND SNACK CAKE
This is a nice light coffee cake that has a wonderful almond flavor and the apricot preserves adds the right amount of sweet/tart. It's also a nice presentation with the ribbon of almonds and preserved in the middle. Enjoy.
Provided by Kim127
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Sift together flour, baking soda and salt.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time and mix well.
- Fold in sour cream and almond extract.
- Fold in flour mixture until well blended.
- Grease and flour 10-inch tube pan or bundt pan.
- Fill pan with about 1/3 of the batter. Spread half the almonds and half the apricot preserves over the batter.
- Cover with remaining batter.
- Sprinkle top with remaining almonds and apricot preserves.
- Bake at 350°F for 1 hour (or until done).
- Cool on rack. Turn out onto plate with topping side up.
APRICOT ALMOND BUNDT CAKE
This recipe was passed on to me many years ago by another bundt cake enthusiast! I use the all-fruit variety of apricot preserves.
Provided by Sydney Mike
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F, then greast & flour 10" bundt pan.
- With electric mixer, cream together the butter & sugar.
- Add eggs, one at a time, before adding extract.
- In another bowl, sift or whisk together flour, baking powder & salt.
- Add flour mixture to butter mixture alternately with sour cream.
- Sprinkle 1/2 cup almonds on bottom of pan.
- Pour half the batter over nuts.
- Arrange remaining nuts over batter.
- Drop spoonsful of apricot preserves over the nuts, but not touching side of pan.
- Pour remaining batter over the preserves.
- Bake for 55 minutes.
APRICOT ALMOND CAKE
This vegan cake tastes like marzipan and looks impressive. But since you use canned fruit, it comes together quickly.
Provided by Jenna Helwig
Time 1h40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. (If you don't have a springform pan, spray a 9-inch cake pan with cooking spray and line the bottom with a circle of parchment paper.)
- Whisk all-purpose flour, almond flour, sugar, baking powder, and salt in a large bowl. Add milk and vinegar; stir to combine. Add oil and almond extract; stir until very well combined, about 60 strokes. Transfer to prepared pan. Note: The gluten in the flour gives this eggless cake structure. Be sure to stir the batter for the full 60 strokes to activate it.
- Arrange apricot halves, cut side up, on top of cake batter. Bake for 30 minutes. During final 2 minutes of baking time, whisk apricot preserves and 1 teaspoon hot water in a small bowl. Remove cake from oven. Brush cake (not apricot halves) with apricot preserve mixture.
- Return cake to oven and bake until light golden and a wooden pick in the center comes out clean, 10 to 15 minutes. Transfer pan to a wire rack and let cake cool for 10 minutes. Remove sides of pan and let cake cool completely on wire rack, about 30 minutes
PEACH/ALMOND BUNDT CAKE
Quick, easy, and delicious! My friends beg for this cake which I invented out of necessity one day.
Provided by Milette
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix cake mix, eggs, oil and almond flavoring until smooth. It will be fairly stiff. I found chopping the peaches in the pie filling in half works best. Gently fold pie filling into cake mixture until all is blended. Try not to break the peaches up anymore than necessary. Pour into well greased bundt pan. Bake at 350 degrees until cake tests done.
- Let cool completely in pan before removing from pan.
- Make glaze to desired consistency and pour over cooled cake.
- Glaze and serve. Looks lovely with fresh peach slices as a garnish.
- (You can do the same with a chocolate cake and cherry pie filling, omitting almond flavoring).
Nutrition Facts : Calories 585.8, Fat 25.6, SaturatedFat 4.5, Cholesterol 143.6, Sodium 606.6, Carbohydrate 81.7, Fiber 0.9, Sugar 51.8, Protein 8
ALMOND APRICOT BUNDT CAKE
This is a good combination of two of my favorite foods, Almonds and Apricots. It has a little tang of orange flavor. A popular recipe with the Canadian Living Test Kitchen.
Provided by Jewel Hall @0124
Categories Cakes
Number Of Ingredients 17
Steps:
- Grease 10 cup tube pan or Bundt Pan; set aside.Preheat oven to 325 degrees F.
- In large bowl, beat butter with sugar until fluffy,beat in eggs, one at a tine; beat in orange rind and almond extract. Stir in apricots. In separate bowl, whisk together flour,ground almonds,baking powder, baking soda, and salt; stir half of this mixture into butter mixture. Stir sour cream into butter mixture; stir in remaining flour mixture. Scrape into prepared pan.
- Bake until cake tester inserted in center of cake come out clean, about 45 minutes. Let cool in pan on rack for 10 minutes. Remove from pan to rack.
- GLAZE: In small bowl, whisk together sugar, orange juice, and almond extract; brush over hot cake. Let cool completely.
APRICOT-ALMOND COFFEE CAKE
Make and share this Apricot-Almond Coffee Cake recipe from Food.com.
Provided by carolinafan
Categories Breads
Time 1h10m
Yield 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Grease and lightly flour a 10-inch Bundt pan; set aside.
- In a medium bowl, combine flour, baking powder and salt.
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Slowly add granulated sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each.
- Beat in sour cream and almond extract. Beat in flour mixture until batter is smooth.
- Spoon half of batter into prepared pan. Spoon apricot preserves over batter in pan, making sure preserves do not touch side of pan. Sprinkle with almonds.
- Spoon remaining batter over almonds in pan.
- Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
- Cool in pan on a wire rack for 10 minutes. Remove from pan.
- Serve warm or cool. Sprinkle with powdered sugar and drizzle with powdered sugar icing.
- To prepare icing: In a medium bowl combine sifted powdered sugar, milk and vanilla. Stir in enough additional milk, 1 teaspoon at a time, to make an icing that's easy to drizzle.
PRIZE WINNING ALMOND BUNDT CAKE
I entered this bundt cake of mine this past weekend into a baking contest at our local gourmet food store. It took home 2nd place--plus the bakery is going to start making it along side of their other "gourmet" cakes!! I am so excited--thought I would share it with everyone!
Provided by Mom2Rose
Categories Dessert
Time 1h15m
Yield 8-12 slices, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F; grease and flour a bundt pan.
- Beat sugar, egg, almond extract, milk and softened butter together.
- Gradually add flour, baking powder and cinnamon.
- In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping.
- Pour cake batter over almonds/sugar.
- Bake for 50 minutes or until toothpick comes out clean from center of cake.
- Cool for 15-20 minutes, then remove from pan.
- Cool on wire rack.
- Serve warm or cooled - your preference.
EASY ALMOND APRICOT COFFEE CAKE
This is my favorite family recipe. The almonds and apricots make it a colorful coffee cake and an outstanding dessert.
Provided by Taste of Home
Time 1h10m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract. Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Sprinkle half of almonds in a greased and floured 10-in. tube pan. Spread half of batter over nuts. Carefully spoon half of preserves over batter, keeping preserves away from edges of pan. Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter. Bake at 350° for 50-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely.
Nutrition Facts :
ALMOND-APRICOT FOOD PROCESSOR CAKE
This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, which infuses the whole cake with apricot flavor.
Provided by Anna Stockwell
Categories #CAKEWEEK Cake Wheat/Gluten-Free Apricot Summer Almond Amaretto Dessert Bake Food Processor Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8-10
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Butter cake pan, then line bottom with parchment paper. Butter parchment, then sprinkle evenly with 1/4 cup almonds.
- Pit and coarsely chop 6 oz. apricots. Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground. Add eggs, vanilla, 6 Tbsp. butter, and half of the chopped apricots; process until very smooth. Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots. Transfer to prepared pan.
- Bake cake until golden brown and the center no longer jiggles when shaken, 60-70 minutes. Transfer pan to a wire rack and let cake cool completely.
- Meanwhile, pit and slice remaining 10 oz. apricots. Toss apricots, amaretto, if using, and remaining 2 Tbsp. sugar in a medium bowl. Let sit at least 10 minutes or up to 1 hour. Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl.
- Run a knife around edges of cooled cake and invert onto a platter.
- Serve with macerated apricots and whipped cream alongside.
- Do Ahead
- Cake can be baked 3 days ahead. Cover and chill. Let come to room temperature before serving.
APRICOT ALMOND LAYER CAKE
Categories Cake Dairy Fruit Nut Dessert Bake Apricot Almond Spring Birthday Party Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Make macaroon layers:
- Trace 2 (8-inch) circles on 1 sheet of parchment paper and a third circle on second sheet. Turn sheets over and put on 2 baking sheets.
- Pulse almonds with 1 1/3 cups confectioners sugar in a food processor until very finely ground (mixture will resemble sand), 2 to 3 minutes. Transfer to a large bowl and sift in remaining 2 cups confectioners sugar, then stir until combined well.
- Beat egg whites with salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 3 minutes.
- Stir whites into almond mixture until completely incorporated (batter will be thick), then divide batter evenly among traced circles on baking sheets (about 1 2/3 cups per circle), smoothing into 1/2-inch-thick rounds.Let rounds stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, about 30 minutes.
- Put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Bake macaroon layers, switching position of baking sheets halfway through cooking, until macaroons are crisp and edges are just barely pale golden, about 25 minutes. Turn off oven and let macaroons stand in oven 10 minutes. Cool completely on baking sheets on racks, about 1 hour.
- Make compote while macaroon layers bake:
- Simmer dried apricots in water in a 2- to 3-quart heavy saucepan, uncovered, over moderate heat, stirring occasionally, until apricots are very soft and most of liquid is evaporated, about 15 minutes. Stir in preserves, then cool completely.
- Make praline almonds:
- Heat almonds in a 12-inch dry heavy skillet over moderate heat, stirring frequently, until almonds are hot but not yet colored, about 2 minutes. Add confectioners sugar and continue cooking, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, about 3 minutes. Immediately transfer almonds to a large sheet of foil and spread into 1 layer with a fork. Cool completely.
- Make mascarpone cream:
- Just before serving, beat together mascarpone, heavy cream, and Amaretto with cleaned beaters at medium speed until thick and smooth, about 2 minutes. Reserve 1/4 cup praline almonds, then fold remainder into cream.
- Put 1 macaroon layer on a platter and spread with one third of compote (about 1/2 cup), then spread one fourth of mascarpone cream (about 3/4 cup) on top. Make another layer with second macaroon in same manner. Top with remaining macaroon, remaining compote, and remaining cream (1 1/2 cups), then sprinkle with reserved praline almonds.
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