Apricot Twist Coffee Cake Recipes

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APRICOT DANISH COFFEE CAKE



Apricot Danish Coffee Cake image

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

1 (18.25 ounce) package white cake mix
3 eggs
1 ½ cups sour cream
1 (15 ounce) can apricot halves, drained
1 tablespoon butter
½ cup slivered almonds
1 (8 ounce) package cream cheese
2 tablespoons milk
⅔ cup confectioners' sugar
2 teaspoons water

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

APRICOT COFFEE CAKE



Apricot Coffee Cake image

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

1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
6 tablespoons white sugar
1 egg
2 tablespoons butter or margarine
¼ cup dry milk powder
⅔ cup water
1 teaspoon vanilla extract
2 cups pitted and diced fresh apricots
¼ teaspoon ground cinnamon, or to taste
1 tablespoon white sugar, or to taste

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, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE



Apricot, Almond & Pineapple Sour Cream Coffee Cake image

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

1/2 cup unsalted butter, softened
1 cup superfine sugar
2 large eggs, room temperature
1/2 teaspoon almond extract
1-1/2 cups all-purpose flour
1/2 cup almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
3/4 cup pineapple preserves
3/4 cup apricot preserves
1/2 cup sliced almonds
Confectioners' sugar, optional

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.

ALMOND APRICOT COFFEE CAKE



Almond Apricot Coffee Cake image

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

1 cup butter, softened
2 cups sugar
3 large eggs
1 cup sour cream
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup slivered almonds, divided
1 jar (10 to 12 ounces) apricot preserves, divided
Confectioners' sugar, optional

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-PINEAPPLE COFFEE CAKE



Apricot-Pineapple Coffee Cake image

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

1 cup chopped fresh apricots
½ cup crushed pineapple
1 tablespoon cornstarch
2 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup buttermilk
¼ cup unsalted butter, melted and cooled
1 egg, beaten
1 teaspoon almond extract
½ cup sliced almonds
½ cup all-purpose flour
¼ cup unsalted butter, softened
3 tablespoons brown sugar
3 tablespoons sweetened flaked coconut
2 tablespoons sliced almonds
½ teaspoon ground cinnamon

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 JAM COFFEE CAKE



Apricot Jam Coffee Cake image

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

2 cups sifted cake flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups white sugar
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
¼ cup milk
1 (10 ounce) jar apricot preserves
2 cups shredded coconut
⅔ cup packed brown sugar
1 teaspoon ground cinnamon
⅓ cup unsalted butter, melted

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

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