APRICOT CRUMBLE CAKE
Apricot preserves are baked inside this moist coffee cake. After baking, the warm cake is spread with a cinnamon-coconut crumble and broiled until golden.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 24 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Combine flour, baking powder and baking soda. Beat cream cheese, 1/2 cup butter and granulated sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Blend in milk and vanilla. Gradually add flour mixture, beating well after each addition.
- Pour half the batter into 13x9-inch pan sprayed with cooking spray. Dot with preserves; cover with remaining batter.
- Bake 35 to 40 min. or until toothpick inserted in center comes out clean.
- Heat broiler. Combine coconut, brown sugar, 1/3 cup butter and cinnamon; sprinkle over warm cake. Broil, 4 inches from heat, 2 to 3 min. or until golden brown. Cool.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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.
ALMOND, PINE NUT, APRICOT CRUMB CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.
- Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.
- In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and apricots. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.
APRICOT COCONUT CRUMBLE CAKE
Make and share this Apricot Coconut Crumble Cake recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour 13x9-inch pan.
- Combine top 3 ingredients, mixing at medium speed on electric mixer until well blended.
- Gradually add milk, mixing well after each addition; blend eggs and vanilla.
- Add combined dry ingredients to cream cheese mixture; mix well.
- Pour half of batter into pan. Dot with the preserves and cover with the remaining batter.
- Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
- Combine coconut, brown sugar, cinnamon and margarine; mix well.
- Spread onto the cake and broil 3-5 minutes or until golden brown.
APRICOT PIE WITH COCONUT CRUMBLE
A coconut crumble offsets this tart apricot filling. The topping browns quickly because of the sugar in the coconut, so tent it with foil after 30 minutes to avoid burning.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Make the topping: Whisk together flour and 1/8 teaspoon salt. Pulse coconut in a food processor until finely ground. Add butter and brown sugar, and pulse to combine. Add flour mixture, and pulse until clumps form.
- Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Freeze for 15 minutes.
- Make the filling: Stir together apricots, sugars, cornstarch, and 1/4 teaspoon salt. Pour filling into piecrust. Sprinkle with topping, squeezing some of the mixture into medium to large clumps and leaving a 1-inch border.
- Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent topping with foil after 30 minutes to prevent burning.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.
APRICOT AND COCONUT CRUMBLE
Make and share this Apricot and Coconut Crumble recipe from Food.com.
Provided by Sonya01
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C Combine yoghurt and 2 tablespoons honey in a bowl. Cover and refrigerate until ready to serve.
- Line a baking tray with baking paper. Place apricot halves onto tray. Combine sponge cake crumbs, hazelnuts and coconut, stirring until well-combined.
- Spoon sponge mixture into each apricot half and drizzle with remaining 2 tablespoons honey. Bake for 10 to 15 minutes or until golden. Serve with a dollop of honey yoghurt.
Nutrition Facts : Calories 313.2, Fat 9.3, SaturatedFat 3.5, Cholesterol 8, Sodium 52.5, Carbohydrate 58.4, Fiber 4.4, Sugar 53.7, Protein 4.7
APRICOT CRUMBLE CAKE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch rectangular baking dish and line with parchment paper.
- Beat white sugar, butter, and eggs together in a bowl with an electric mixer. Add self-rising flour, milk, vinegar, and vanilla extract and stir with spoon. Pour into the prepared dish. Cover with apricots, pitted-sides down.
- Place all-purpose flour, superfine sugar, and cubed butter into a bowl. Rub butter into flour and sugar with your fingertips until crumbles form. Sprinkle topping evenly over the apricots.
- Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 55.5 g, Cholesterol 73.7 mg, Fat 17.1 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 408.9 mg, Sugar 28 g
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