Apricot Orange Coffee Cakecooks Illustrated Food

PAULA DEEN'S NUTTY ORANGE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, combine the granulated sugar, pecans, and zest; set aside.
• Score and cut the cream cheese into 20 equal pieces, approximately 3/4 teaspoons each. Separate the biscuits.
• Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal.
• Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture.
• Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter.
• Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.

SUNDAY MORNING COFFEE CAKE

Steps:

• Preheat oven to 350* F. Grease an 8 inch square baking dish.
• In a small mixing bowl, beat butter, sugar, and salt until crumbly. Add egg, milk, and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Pour into baking dish.
• To make topping, combine sugar, flour and cinnamon in a small bowl and cut the butter into the mixture until crumbly. Sprinkle over batter.
• Bake at 350* F for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minues. Serve warm or cooled as desired.

APRICOT ORANGE COFFEE CAKE(COOK'S ILLUSTRATED)

Steps:

• 1. Preheat oven to 350 degrees F. Grease and flour a 9" x 13" pan.
• 2. Topping: Mix together sugars and flour. Using fingers, mix in melted butter so it resembles wet sand.
• 3. Mix all dry cake ingredients in a large bowl. In a separate bowl whisk together yogurt, sugars, eggs and butter. Fold into flour mixture and add chopped apricots and orange zest. Mix until combined then pour into prepared pan and smooth the top. Sprinkle streusel topping evenly over top.
• 4. Bake for 45-50 minutes, rotating pan halfway through baking time. Toothpick inserted in centre should come out with just a few crumbs attached.

CARROT LAYER CAKE(COOK'S ILLUSTRATED)

Steps:

• CAKE: Set a rack to the middle of your oven and preheat to 350-degrees. Grease an 18"x 13" rimmed baking sheet, line it with parchment paper, and then grease the parchment paper too.
• Shred four carrots on the large holes of a box grater or using the shedding disk and your food processor.
• In a medium bowl, add together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves. Whisk together until combined.
• In another large bowl add sugar, oil, eggs, and vanilla. Use a whisk to combine until smooth. Gently stir in carrots and currants with a rubber spatula until evenly distributed. Finally, add in flour mixture and fold in with your rubber spatula, but only until it is just combined.
• Empty batter onto baking sheet. Use an offset spatula to smooth surface and ensure the batter is an even depth. Bake for about 15 minutes, rotating half-way through baking, until the center is firm when touched.
• Allow cake to cool for 5 minutes in pan set on a wire rack. Flip the cake onto a wire rack then immediately re-flip back onto a second wire rack. The cake should be resting with the parchment side down. Allow the cake to cool for another 30 minutes.
• FROSTING: While the cake is cooking, toast your pecans and chop them coarsely. Cut your cream cheese into 12 equal-size pieces, but keep it refrigerated until you are ready to use in step 3.
• Add the butter, sugar, buttermilk powder, vanilla extract and salt to the bowl of a standing mixer. Mix using the paddle attachment on low-speed for 2 minutes; scrape down the bowl as necessary.
• Increase mixer speed to medium-low, then add cream cheese one piece at a time. Mix for 2 minutes until the frosting is smooth.
• ASSEMBLY: Put cooled cake on a cutting board and cut into equal halves cross-wise. Cut length-wise so that you have 4 equal pieces, measuring about 6″x8″ each.
• Cut out a 6″x8″ rectangle out of stiff cardboard. Put the first of the cake piece on the cardboard. Use a spatula to spread 2/3-cup of frosting over layer. Repeat with two more layers.
• Place the final cake layer on top. Remove any crumbs from your spatula and frost the top with a 1-cup of frosting.
• Frost the sides of the cake with your remaining frosting. You just need enough frosting to hold the chopped pecans, not completely hide all the crumbs.
• Holding the cake with one hand, use your other hand to gently press the chopped pecans onto the side of your cake. Refrigerate for at least 1 hour before serving.

FRENCH APPLE CAKE(COOK'S ILLUSTRATED)

Steps:

• 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray 9-inch springform pan with vegetable oil spray. Place prepared pan on rimmed baking sheet lined with aluminum foil. Place apple slices into microwave-safe pie plate, cover, and microwave until apples are pliable and slightly translucent, about 3 minutes. Toss apple slices with Calvados and lemon juice and let cool for 15 minutes.
• 2. Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt together in bowl. Whisk egg, oil, milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.
• 3. Add egg yolks to remaining batter and whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; using offset spatula, spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.
• 4. Whisk remaining 2 tablespoons flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon granulated sugar evenly over cake.
• 5. Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1 1/4 hours. Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioners' sugar, cut into wedges, and serve.

APRICOT ALMOND COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• Grease a a 13 x 9-inch baking dish.
• In a bowl beat softened cream cheese with apricot preserves and 1 tablespoon cake mix just until blended.
• In another bowl beat sour cream, half and half cream, eggs and almond extract on low speed with an electric mixer for abot 30 seconds or until blended; increase speed to medium and beat another 2 minutes more.
• Add in the dried apricots; mix to combine.
• Pour the sour cream cake batter into prepared baking dish.
• Drop the cream cheese mixture by tablespoonfuls evenly over the batter, then swirl the cream cheese batter gently with a knife.
• Sprinkle the almonds evenly over the top.
• Bake for about 25-30 minutes or until golden.
• Cool for about 15-20 minutes, and then drizzle the glaze over the slightly warm cake.

APRICOT ORANGE BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F, then grease & flour a 6-cup Bundt pan.
• In a large mixing bowl, on high speed, beat the sugar & butter 5 minutes or until light & fluffy.
• Add the eggs, one at a time, beating well after each, & scraping down the sides of the bowl.
• On low speed, add vanilla, dates, apricots, nuts & zest, mixing well.
• In a medium bowl, whisk together the flour, soda & salt.
• Into the original large mixing bowl, with the mixer on low speed, alternate beating, the flour in fourths & the buttermilk in thirds, into the batter, beginning & ending with flour, & mixing well.
• Pour the batter into the Bundt pan & bake 45-55 minutes or until a toothpick in the center comes out clean.
• Cool in the pan on a wire rack for 10 minutes before inverting cake onto a wire rack over a sheet of foil & remove the pan.
• Meantime, for the glaze, in a small saucepan, stir together all the glaze ingredients.
• Bring to a boil & cook for 3 minutes, stirring constantly, until the mixture thickens slightly.
• Poke holes in the top of the cake with a long, thick skewer at about 1" intervals.
• Brush the HOT glaze over the top & sides of the cake, then cool completely.
• Store at room temperature, tightly covered, for up to 3 days. The cake, tightly wrapped, can also be frozen.

APRICOT COFFEE CAKE

Steps:

• Generously spray a 1-quart casserole or souffle dish with nonstick coating; set aside.
• In a large bowl combine 1 cup of the flour, the yeast, and the cardamom or nutmeg.
• In a saucepan heat and stir water, sugar, butter, and the salt just until warm (120 degree to 130 degree) and butter almost melts; add to flour mixture along with egg product; beat with electric mixer on low speed for 30 seconds, scraping the bowl constantly, then beat on high speed for 3 minutes.
• Using a wooden spoon, stir in apricots and remaining flour (batter will be stiff); spoon the batter into prepared casserole, cover and let rise in a warm place until nearly double (50 to 60 minutes).
• Bake in a 375 degree oven for 30 minutes (if necessary, cover the cake loosely with foil the last 10 minutes of baking to prevent over browning).
• Remove the coffee cake from casserole dish, cool slightly on a wire rack, If desired, serve warm cake with apricot spread.