APRICOT BREAKFAST CAKE
An easy cake - not too big - deliciously flavoured and moist. Perfect to have over the weekend with endless cups of steaming tea and coffee. Developed for RSC #6.
Provided by evelynathens
Categories Breakfast
Time 1h10m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Brew one cup of tea and pour in small bowl over chopped apricot pieces; stir in ground coriander; allow to soak and plump for one hour; strain apricots of liquid (there will be what appears to be sediment in the liquid - not to worry, it is the coriander and we want it!), reserving liquid; there should be about ½ cup of apricot tea, if it is less, add enough water to make it equal ½ cup
- Preheat oven to 350F and butter and flour a bundt pan (I used a silicone pan - no need to butter and flour and cake slipped right out after cooling for about 25 minutes)
- Beat butter together with sugar until creamy and fluffy, about 5-6 minutes; add baking powder, extracts, milk powder and zests; alternate additions of flour with apricot tea and eggs; finally, dredge apricot pieces and golden raisins in a little flour and mix them into the batter
- Spoon batter into prepared bundt pan; bake for 50-60 minutes in preheated oven, or until a sharp knife inserted into highest part of cake comes out clean (I covered my cake loosely with a piece of aluminum foil after 30 minutes); remove from oven, cool approximately 20 minutes and turn out onto serving platter; allow to cool completely and dust with icing sugar
- Note: This cake (like most cakes incorporating dried fruit) is even better after a couple of days
APRICOT CRUMBCAKE
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch round cake pan, 2-inches deep and line the bottom with a disk of parchment or wax paper.
- In a large mixing bowl, beat the butter and sugar until light and soft. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan.
- Arrange the apricots skin side down on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don't be concerned if the apricots mounds slightly in the center of the cake, the top will even out as the cake bakes.
- For the crumbs, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricot and the batter at the edges as evenly as possible. Bake the cake 1 hour until a knife point inserted in the center emerges clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan. Peel off the paper and invert a rack on the cake. Invert onto the rack and cool.
- Variations: Substitute 8 pitted and quartered plums or 3 cups fresh cut pineapple.
GLAZED APRICOT COFFEE CAKE
My family just loves apricots, so whenever I get a chance, I try to make this coffee cake. Your family and friends will be impressed with its pretty appearance and great taste.
Provided by Taste of Home
Time 50m
Yield 2 coffee cakes.
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm water. Add warm milk, egg and butter; mix. Add 2-1/2 cups flour, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , For filling, combine apricots and water in a small saucepan. Cover and simmer for 30 minutes. Cool 10 minutes. Pour into a blender; process at high speed until smooth. Stir in sugar and cinnamon; set aside., Punch dough down. Divide in half and roll each half into a 15x12-in. rectangle. Place on a greased baking sheet. Spread half of the filling in a 15x4-in. strip down center of dough. With a sharp knife, cut dough on each side of apricot filling into 1-in.-wide strips. Fold strips alternately across filling to give braided effect. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20 minutes or until golden brown. Cool on wire racks for 15 minutes. Meanwhile, in small bowl. combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over warm coffee cakes. Serve warm or allow to cool completely.
Nutrition Facts : Calories 245 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 115mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
UPSIDE-DOWN APRICOT CAKE
A change on the classic Pineapple Upside-Down Cake. So moist and creamy, you'll be eating way more then you expected!
Provided by Amber Marie
Categories Desserts Cakes Bundt Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Mix brown sugar and melted butter in a small bowl and spread evenly over the pan.
- Pat the apricot slices with a paper towel to soak up any excess liquid. Line them on the bottom of the pan.
- Sift flour, baking powder, salt, and cinnamon together in a bowl.
- Beat white sugar and softened butter in a bowl using an electric mixer until creamy and fluffy. Beat in eggs until thoroughly mixed. Add the flour mixture, sour cream, water, and vanilla extract. Beat well. Spread the batter evenly into the prepared pan.
- Bake in the center of the preheated oven, about 45 minutes.
Nutrition Facts : Calories 514.8 calories, Carbohydrate 63.6 g, Cholesterol 108.3 mg, Fat 27.7 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 16.9 g, Sodium 269.9 mg, Sugar 42.8 g
UPSIDE-DOWN CAKE WITH APRICOTS
Gather all the apricot aficionados in your life to celebrate the season with this luscious Upside-Down Cake with Apricots. Made with sour cream for extra creaminess, a cake with apricots has never tasted this good.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield Makes 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Place baking mix, granulated sugar, sour cream, egg, water and extract in large bowl. Beat with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; set aside.
- Melt butter in small saucepan on medium heat. Add brown sugar; cook 1 min. or until completely dissolved, stirring constantly. Pour into 9-inch round cake pan. Top with apricot slices; sprinkle with almonds. Cover with batter.
- Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Immediately run knife or metal spatula around rim of pan to loosen cake; invert onto serving plate. Cool completely.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
APRICOT FILLING AND FROSTING FOR ANGEL FOOD CAKES
This is a great recipe to fill and frost angel food cake, especially in the summer months.
Provided by Carol
Categories Desserts Frostings and Icings
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Heat apricots by placing them in a bowl, cover with water, and microwave on high for about 10 minutes or until the water is absorbed. Soften gelatin in the cold water. Blend apricots into the gelatin. Add lemon juice, sugar and salt and mix. Chill until slightly thickened (about 1 hour).
- Whip the cooled apricot mixture until frothy. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the apricot mixture.
- Split cake into 2 or 3 layers. Fill between layers, and frost side and top. Chill overnight.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 20.9 g, Cholesterol 27.2 mg, Fat 7.4 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 4.6 g, Sodium 58.9 mg, Sugar 18.6 g
APRICOT COFFEE CAKE
Provided by Rick Rodgers
Categories Cake Fruit Breakfast Dessert Bake Apricot Winter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 servings
Number Of Ingredients 11
Steps:
- 1. Position a rack in the center of the oven and heat to 350°F. Lightly butter an 11x8-inch glass baking dish.
- 2. Beat the butter in a medium bowl with a handheld electric mixer on high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Beat in the eggs, one at a time, beating well after each addition (don't be concerned if the mixture looks slightly curdled). Beat in the vanilla. Sift the flour, baking powder, and salt together and stir into the batter, then stir in the lemon juice and zest.
- 3. Spread evenly in the pan. Arrange the apricots over the batter, cutting them into halves or quarters if necessary to give the cake a uniform appearance. (There are often apricots of different sizes in the same can.) Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and cool completely before serving.
- 4. To serve, sift confectioners' sugar over the cake and cut into squares.
- Make Ahead.
- The cake can be made up to 1 day ahead, covered with plastic wrap, and served at room temperature.
APRICOT CRANBERRY CAKE
This cranberry and apricot cake is a yummy treat for breakfast or brunch. Its aroma while baking calls everyone to the kitchen. -Helen Borkoski, Silver Spring, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the biscuit mix and sugar. In another bowl, combine the eggs, yogurt, orange juice, oil and almond extract. Stir into biscuit mixture just until combined. Fold in the cranberries, apricots and almonds., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire rack to cool completely. , In a bowl, combine the glaze ingredients until smooth. Drizzle over cooled cake.
Nutrition Facts :
APRICOT OATMEAL CAKE
Make and share this Apricot Oatmeal Cake recipe from Food.com.
Provided by Derf2440
Categories Breads
Time 1h
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Cake----------.
- Pour boiling water over oats.
- Stir and set aside.
- Combine next 5 dry ingredients.
- Cream margarine, brown sugar and eggs together until light.
- Stir in oats, flour mixture and apricots.
- Blend thoroughly.
- Spread batter into 9 inch square pan sprayed with veggie spray.
- Bake at 350 degrees for 35 to 40 minutes.
- Topping----------.
- Prepare topping while cake is baking.
- Melt margarine in small saucepan.
- Stir in remaining ingredients.
- Spread evenly on warm cake.
- Broil 6 inches below element for 3 to 5 minutes or until golden.
- Cool.
More about "apricot breakfast cake food"
APRICOT BREAKFAST CAKE - DISCOVERY COOKING
From discoverycooking.com
Estimated Reading Time 5 mins
APRICOT-OAT BREAKFAST CAKE - READER'S DIGEST CANADA
From readersdigest.ca
Category Breakfasts/BrunchesEstimated Reading Time 50 secs
APRICOT & ALMOND BREAKFAST CAKE - THE ENGLISH KITCHEN
From theenglishkitchen.co
Estimated Reading Time 5 mins
APRICOT CAKE FOR BREAKFAST AND MORNING RITUALS
From naturallyepicurean.org
Estimated Reading Time 3 mins
APRICOT SNACK CAKE | ITALIAN FOOD FOREVER
From italianfoodforever.com
THE ECCENTRIC COOK: APRICOT BREAKFAST CAKE | BREAKFAST ...
From pinterest.ca
APRICOT UPSIDE-DOWN CAKE - READER'S DIGEST CANADA
From readersdigest.ca
25 EASY CANNED APRICOT CAKE RECIPES – HAPPY MUNCHER
From happymuncher.com
APRICOT COFFEE CAKE - LOVIN' FROM THE OVEN
From lovintheoven.com
10 BEST DRIED APRICOT CAKE RECIPES - YUMMLY
From yummly.com
APRICOT AND NECTARINE BREAKFAST CAKE - THE VIEW FROM GREAT ...
From theviewfromgreatisland.com
APRICOT UPSIDE-DOWN MINI CAKES | CANADIAN LIVING
From canadianliving.com
APRICOT FILLED CRUMB CAKE - WHATTOMUNCH.COM
From whattomunch.com
WHOLE GRAIN CHERRY-APRICOT BREAKFAST CAKE
From inspirededibles.ca
APRICOT CAKE PROVENçAL – SIMPLE ELEGANCE - FOOD GYPSY ...
From foodgypsy.ca
APRICOT POUND CAKE - RICARDO
From ricardocuisine.com
APRICOT BREAKFAST CRUMBLE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
APRICOT BUTTERMILK COFFEE CAKE - MAGNOLIA DAYS
From magnoliadays.com
LEMON AND APRICOT BREAKFAST LOAF | ONCE UPON A FOOD BLOG
From onceuponafoodblog.com
OLD FASHIONED APRICOT NECTAR CAKE > CALL ME PMC
From callmepmc.com
CALIFORNIA APRICOT-OATMEAL BREAKFAST CAKE
From apricotproducers.com
BLUEBERRY APRICOT SKILLET CAKE - COUNTRY CLEAVER
From countrycleaver.com
APRICOT BREAKFAST PASTRIES - TUTTI DOLCI
From tutti-dolci.com
4 INGREDIENT APRICOT LAYERED ANGEL FOOD CAKE - SIX CLEVER ...
From sixcleversisters.com
THE ULTIMATE BREAKFAST CAKE: APRICOT AND ALMOND CAKE ...
From globalportal48h.com
APRICOT AND NECTARINE BREAKFAST CAKE | RECIPE | BREAKFAST ...
From pinterest.com
CHEERIO APRICOT OAT BREAKFAST CAKE | RECIPE | CRAVING4MORE
From craving4more.com
APRICOT SNACKING CAKE (ONE BOWL ... - BUTTER BE READY
From butterbeready.com
FRESH APRICOT CAKE WITH SUGARED ALMONDS - GARLIC & ZEST
From garlicandzest.com
APRICOT BREAKFAST COFFEE CAKE WITH APRICOT PUREE
From foodingredients.treetop.com
APRICOT BREAKFAST CAKE BY TOM GOLDSMITH - FOODRHYTHMS
From foodrhythms.com
APRICOT CORNMEAL CAKES - A SPICY PERSPECTIVE
From aspicyperspective.com
ALMOND FLOUR APRICOT CAKE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
ALMOND APRICOT OLIVE OIL CAKE - BUTTER LOVES COMPANY
From butterlovescompany.com
BUTTERMILK APRICOT CAKE RECIPE - FOODESS.COM
From foodess.com
APRICOT FINANCIER RECIPE | EPICURIOUS
From epicurious.com
APRICOT OAT BREAKFAST CAKE - GOOD FOOD AND TREASURED MEMORIES
From goodfoodandtreasuredmemories.com
APRICOT ALMOND BREAKFAST CAKE (GLUTEN-FREE) - DISHING OUT ...
From dishingouthealth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search