Cinnamon Chocolate Apricot Coffee Cake Recipes

CINNAMON CHOCOLATE APRICOT COFFEE CAKE

Steps:

• 1. Place a rack in the center of oven and preheat to 350 degreesF. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan inside.
• 2. For the streusel filling, place 2 tablespoons cake mix, the apricots, chocolate chips, and cinnamon in a small mixing bowl and stir until well combined. Set the bowl aside.
• 3. Place the remaining cake mix, the pudding mix, sour cream, oil, sugar, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scrapping the sides down again if needed. The batter should look thick and smooth. Pour two-thirds of the batter into the prepared pan and smooth the top with the rubber spatula. Spoon the filling over the third of the batter over the filling and smooth it out with the rubber spatula. Place the pan in the oven.
• 4. Bake the cake until it is light brown and springs back when lightly pressed with your finger. 40 to 45 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to complete cooling. Or transfer the cake to a serving platter to slice and eat while still warm. Sift the confectioners sugar over the top for garnish.
• 5. Store this cake, covered in aluminum foil or under a glass cake dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil for up to 6 months. Thaw the cake overnight on the counter before serving.

CHOCOLATE CHUNK-CINNAMON COFFEE CAKE RECIPE

Steps:

• Heat oven to 350°F.
• Combine chocolate, nuts, cinnamon and 2/3 cup sugar; set aside. Mix flour, baking soda, baking powder and salt.
• Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Beat in flour mixture alternately with sour cream.
• Pour half the batter into 13x9-inch pan sprayed with cooking spray; top with half the chocolate mixture. Repeat layers.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.

APRICOT COFFEE CAKE

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.

APRICOT CRUMBLE CAKE

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.

INCREDIBLE FRUIT COFFEE CAKE

Steps:

• 1. Streusel Filling: Place 2 tbsps. cake mix, apricots or cherries, chocolate chips, and cinnamon in a small bowl and stir well. Set the bowl aside.
• 2. Place the remaining cake mix, pudding mix, sour cream, oil, sugar and eggs in a large bowl.
• 3. Beat with an electric mixer on low speed for 1 minute. Increase the mixer speed to medium and beat 2 minutes more.
• 4. Pour 2/3rds of the batter into a greased and floured Bundt pan and smooth the top with a rubber spatula.
• 5. Spoon the filling over the batter in the pan. Pour the remaining third of the batter over the filling and smooth again.
• 6. Bake at 350 degrees for 40-45 minutes. Cool.
• 7. Sift the confectioner's sugar over the top.

CINNAMON CHOCOLATE APRICOT COFFEE CAKE

Steps:

• Streusel Filling.
• Place 2 tbsps. cake mix, apricots or cherries, chocolate chips, and cinnamon in a small bowl and stir well. Set the bowl aside.
• Place the remaining cake mix, pudding mix, sour cream, oil, sugar, and eggs in a large bowl.
• Blend with an electric mixer on low speed for 1 minute. Increase the mixer speed to medium and beat 2 minutes more.
• Pour 2/3rds of the batter into a greased and floured Bundt pan and smooth the top with a rubber spatula.
• Spoon the filling over the batter in the pan. Pour the remaining third of the batter over the filling and smooth again.
• Bake at 350 degrees for 40-45 minutes. Cool.
• Sift the confectioners' sugar over the top for garnish.