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
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 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 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 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 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, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE
I created this pineapple sour cream coffee cake recipe for a contest at the Los Angeles County Fair in the 1980s. My kids were very proud of me when my name was called for first place. The cake would be the perfect partner for morning coffee or it'd be a delightful dessert with a scoop of ice cream. -Marina Castle-Kelley, Canyon Country, California
Provided by Taste of Home
Categories Breakfast
Time 1h30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, almond flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer half the batter to a greased 10-in. springform pan. Mix pineapple and apricot preserves; drop by tablespoonfuls over batter. Carefully top with remaining batter. Sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 389 calories, Fat 17g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 182mg sodium, Carbohydrate 57g carbohydrate (39g sugars, Fiber 1g fiber), Protein 5g protein.
APRICOT JAM CAKE
Apricot jam is a key ingredient in this recipe for people who like apricots and cake.
Provided by Irina
Categories Desserts Cakes Bundt Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.
- Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- Cream butter in a mixing bowl with an electric mixer. Gradually add sugar and beat until light and fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly on low after each addition.
- Pour 1/2 of the batter into the prepared pan and spoon 1/2 of the apricot preserves on top, spreading it to within 1/2 inch of the edges. Repeat with remaining batter and preserves.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving platter.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 58.5 g, Cholesterol 81.9 mg, Fat 17.9 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 10.8 g, Sodium 139.3 mg, Sugar 39.1 g
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