APRICOT COFFEE CAKE
A nicely tart, and very tasty, coffee cake made with fresh apricots, and sprinkled with cinnamon and sugar.
Provided by GODGIFU
Categories Desserts Cakes Coffee Cake Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 C).
- Place the flour, salt, and baking powder in a large bowl. In a separate bowl, cream together the sugar, egg, and butter until smooth. Mix the powdered milk, water, and vanilla into the batter, stirring until well blended. Pour the batter into the flour and beat until smooth.
- Spread the batter into a greased 8 inch square pan, and sprinkle the diced apricots evenly over the top. Dust with cinnamon and sugar.
- Bake in the preheated oven approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 23.4 g, Cholesterol 23.2 mg, Fat 3.3 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 187.2 mg, Sugar 10.8 g
APRICOT RAISIN COFFEE CAKE
Make and share this Apricot Raisin Coffee Cake recipe from Food.com.
Provided by GrandmaIsCooking
Categories Yeast Breads
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- I used my bread machine on the dough cycle but you may make your dough the traditional way if you prefer.
- Put water, eggs and oil in bottom of bread machine pan.
- Mix together the whole wheat flour, bread flour, and 4 teaspoons of the grated lemon rind, and add on top of your wet ingredients.
- On top of the flour mixture, add powdered milk, sugar, salt and yeast.
- Set bread machine to dough cycle.
- Meanwhile, using kitchen shears or a knife, cut up apricots to about the same size as your raisins, then measure them and mix together with the raisins.
- When dough cycle is complete, take out your dough and divide it into two pieces, one slightly larger than the other.
- Using your fingers or a dough roller, spread the larger piece of dough over the bottom of a well-greased 7"x11" or 9" square baking dish.
- Sprinkle approximately half of the brown sugar over the dough, then top with raisin-apricot mixture.
- Divide the other piece of dough into 24 small balls, then flatten each ball between your hands.
- Place the dough disks on top, distributing them evenly around the dish.
- Sprinkle with the remaining brown sugar, then the remaining 4 teaspoons grated lemon rind (I was able to get the whole 8 teaspoons rind from one lemon).
- Let rise in a very warm place for 30 to 45 minutes then bake in a preheated 350 degree oven for 12 to 15 minutes, or until lightly browned on top.
- Cut, eat and enjoy!
APRICOT COFFEE CAKE
Yeast is used in this coffee cake. The dried apricots and cardamom gives it a yummy flavor. Let rise time is not included in prep time (50 To 60 minutes). This diabetic recipe comes from Better Homes and Gardens.
Provided by Barb G.
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
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.
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.
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.
APRICOT JAM COFFEE CAKE
This moist cream cheese-based coffee cake has a layer of apricot jam and a sweet coconut topping with big flavor--thanks to a few minutes under the broiler.
Provided by luvpbj
Categories Desserts Cakes Coffee Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Sift cake flour, baking powder, baking soda, and salt into a bowl; set aside.
- Combine sugar, cream cheese, and softened butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract; beat well. Add flour mixture alternately with milk, beating after each addition until smooth. Spread 1/2 of the batter into the prepared pan. Spoon apricot preserves on top and cover with remaining batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Remove cake and set on a wire rack. Turn on the broiler.
- Combine coconut, brown sugar, cinnamon, and melted butter for the topping in a bowl; stir until well distributed. Sprinkle topping over the cake.
- Place the cake back into the oven and broil until topping is golden brown, about 3 minutes.
- Let cool on a wire rack, about 30 minutes.
Nutrition Facts : Calories 446.8 calories, Carbohydrate 63.6 g, Cholesterol 73.6 mg, Fat 20.5 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 13.6 g, Sodium 223.6 mg, Sugar 41.1 g
APRICOT-PINEAPPLE COFFEE CAKE
Beautiful, in-season apricots were my inspiration for this coffee cake. I created it for a get-together with friends for our annual porch party. Because it was an evening event, it became a dessert. Great on its own for a morning coffee cake or served in the evening as a dessert topped with vanilla bean ice cream.
Provided by Avon- status quo PRO
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x10-inch baking pan.
- Combine apricots, pineapple, and cornstarch in a small bowl. Combine flour, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large mixing bowl.
- Combine buttermilk, melted butter, egg, and almond extract in another bowl. Mix wet ingredients into dry ingredients alternately with fruit mixture with a wooden spoon; do not beat. Fold in 1/2 cup almonds. Spread into the prepared baking pan.
- Combine flour, butter, brown sugar, coconut, almonds, and cinnamon for topping together until a crumbly mixture is achieved. Sprinkle evenly over the top of the cake batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Allow to cool for about 30 minutes before cutting into it.
Nutrition Facts : Calories 321 calories, Carbohydrate 47.3 g, Cholesterol 36.4 mg, Fat 12.5 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 5.7 g, Sodium 236.7 mg, Sugar 20.7 g
APRICOT & WHITE CHOCOLATE COFFEE CAKE
Here's a luscious make-and-take recipe for those holiday brunches you're invited to. It couldn't be simpler or quicker to prepare, and you can vary the preserves to any flavor you have on hand. -Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-in. round baking pan., Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves., For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 245 calories, Fat 11g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 332mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
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
CHOCOLATE-APRICOT COFFEE CAKE
My big sister shared this sensational coffee cake recipe with me. The unique combination of flavors in the center swirl really sets this above the rest. Your guests will be surprised and delighted with the apricot-chocolate filling.-Carol Wit, Tinley Park, Illinois
Provided by Taste of Home
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. In a small bowl, combine first seven ingredients; set aside., 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 flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer half the batter to a greased and floured 10-in. fluted tube pan. Sprinkle filling over batter. Top with remaining batter. Bake 50-55 minutes or until a toothpick inserted in the center comes out clean. , Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 424 calories, Fat 18g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 496mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.
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 :
CINNAMON-RAISIN COFFEE CAKE
Raisins add sweetness and nuts add crunch to this moist, cinnamony coffee cake shared by Dorothy Bateman. "If you don't like raisins, feel free to substitute chopped cranberries or finely chopped apple," she suggests from her Carver, Massachusetts kitchen.
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat sugar, oil, eggs and vanilla until smooth. Combine flour, baking soda and salt; add to the sugar mixture alternately with yogurt. Stir in raisins. Pour half of the batter into a greased 9-in. square baking pan. , Combine topping ingredients; sprinkle half over batter. Top with remaining batter and topping. Cut through batter with a knife to swirl the topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 365 calories, Fat 18g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 236mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
APRICOT DANISH COFFEE CAKE
A wonderful cake to serve as a special breakfast with coffee or tea. This takes a little time to prepare, definitely worth it.
Provided by Cindy Carnes
Categories Desserts Cakes Cake Mix Cake Recipes Coffee Cake
Time 50m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix.
- In a medium bowl, mix together eggs and sour cream. Stir in the package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese.
- In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish.
- Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 40.1 g, Cholesterol 65.8 mg, Fat 17.4 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 303.3 mg, Sugar 29.7 g
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