Apricot Orange Coffee Cakecooks Illustrated Recipes

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.

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.

Steps:

• Preheat oven to 350°.
• Grease and flour 10-inch Bundt pan.
• Combine cake mix, pudding mix, eggs, oil, and one-cup juice.
• Beat at medium speed with electric mixer for 2 minutes.
• Add Mandarin oranges in the last 30 seconds.
• Pour in pan.
• Bake 38 to 43 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 10 minutes.
• Invert onto plate.
• Dust with powdered sugar when completely cooled.

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.

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.

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.

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.