APRICOT-ALMOND COFFEE CAKE
Make and share this Apricot-Almond Coffee Cake recipe from Food.com.
Provided by carolinafan
Categories Breads
Time 1h10m
Yield 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Grease and lightly flour a 10-inch Bundt pan; set aside.
- In a medium bowl, combine flour, baking powder and salt.
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Slowly add granulated sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each.
- Beat in sour cream and almond extract. Beat in flour mixture until batter is smooth.
- Spoon half of batter into prepared pan. Spoon apricot preserves over batter in pan, making sure preserves do not touch side of pan. Sprinkle with almonds.
- Spoon remaining batter over almonds in pan.
- Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
- Cool in pan on a wire rack for 10 minutes. Remove from pan.
- Serve warm or cool. Sprinkle with powdered sugar and drizzle with powdered sugar icing.
- To prepare icing: In a medium bowl combine sifted powdered sugar, milk and vanilla. Stir in enough additional milk, 1 teaspoon at a time, to make an icing that's easy to drizzle.
APRICOT ALMOND COFFEE CAKE
This cake is one of my family's all-time favorite cakes! You will need a purchased pound cake mix for this recipe. Use my recipe for Really Easy and Good Creamy White Glaze #120835 or use your favorite glaze recipe..
Provided by Kittencalrecipezazz
Categories Breads
Time 35m
Yield 15 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 151.7, Fat 11.5, SaturatedFat 4.8, Cholesterol 46.5, Sodium 47.8, Carbohydrate 9.7, Fiber 0.9, Sugar 4.4, Protein 3.9
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.
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- Heat oven to 375°F. Grease or spray cookie sheet. In small bowl, beat cream cheese with electric mixer on low speed until smooth and creamy. Beat in almond paste until well mixed.
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