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
CRANBERRY COFFEE CAKE
"This recipe was given to me by a former neighbor," pens Doris Brearley from Vestal, New York. The yummy cake relies on baking mix, canned cranberry sauce and an easy nut topping, so it's truly a quick bread.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the biscuit mix, sugar, milk and egg. Pour into a greased 8-in. square baking dish. Drop cranberry sauce by teaspoonfuls over batter. Combine topping ingredients; sprinkle over cranberry sauce. , Bake at 400° for 18-23 minutes or until golden brown. Cool on a wire rack., In a small bowl, combine the glaze ingredients; drizzle over coffee cake.
Nutrition Facts : Calories 311 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 363mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
CRANBERRY COFFEE CAKE
This cranberry coffee cake is such a great use of cranberries, I could eat it every day! If serving warm, serve with ice cream.
Provided by APLETKA
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Combine flour, sugar, and salt in a bowl. Stir in cranberries and walnuts; toss to coat. Stir in butter, eggs, and almond extract. Spread batter into the prepared pan.
- Combine walnuts, brown sugar, butter, and flour for streusel in a small bowl. Crumble streusel on top of cranberry mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve warm or cold.
Nutrition Facts : Calories 209.8 calories, Carbohydrate 25.1 g, Cholesterol 42.3 mg, Fat 11.6 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 5.1 g, Sodium 97.7 mg, Sugar 16.6 g
CRANBERRY-APRICOT COFFEE CAKE
Laden with fruits and nuts, this hearty coffee cake is scrumptious fare for breakfast, brunch or dessert!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h35m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Generously grease and flour 12-cup fluted tube cake pan. In large bowl, stir Bisquick mix, granulated sugar, oil, 1 1/2 teaspoons almond extract, eggs and yogurt until well blended. Stir in all remaining coffee cake ingredients until well blended. Pour into pan.
- Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over cooled cake.
Nutrition Facts : Calories 260, Carbohydrate 40 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg
CRANBERRY-ALMOND COFFEE CAKE
Looking for a nutty almond dish using Original Bisquick® mix? Then check out these baked coffee cakes topped with oats mixture.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. In large bowl, beat 6 tablespoons butter and 3/4 cup brown sugar with electric mixer on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Stir in almond extract. On low speed, beat in Bisquick mix alternately with milk until smooth. Stir in cranberries. Spread batter in pan.
- In small bowl, mix all streusel ingredients with fork until mixture is crumbly. Sprinkle over batter.
- Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove side of pan before serving. Serve warm.
Nutrition Facts : Calories 400, Carbohydrate 53 g, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 488 mg
CRANBERRY-APRICOT COFFEE CAKE
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350°. Generously grease and flour 12-cup bundt cake pan.2. Stir Bisquick, sugar, oil, almond extract, eggs and yogurt in large bowl until blended. Stir in remaining ingredients except Orange-Almond Glaze. Pour into pan.3. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes remove from pan to wire rack. Cool completely, about 1 hour. Drizzle with Orange-Almond Glaze.Orange-Almond Glaze1 cup powdered sugar2 tablespoons orange juice1/2 teaspoon almond extractMix all ingredients until smooth and thin enough to drizzle.HIGH ALTITUDE (3500 to 6500 feet): Bake 60 to 65 minutes.NUTRITION FACTS: 1 Serving: Calories 225 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 25mg Sodium 340mg Carbohydrate 32g (Dietary Fiber 2g) Protein 4g % DAILY VALUE: Vitamin A 6% Vitamin C 2% Calcium 8% Iron 8% DIET EXCHANGES: 1 Starch 1 Fruit 2 FatBETTY'S TIP: Sugared cranberries add a special finishing touch to this pretty coffee cake. To sugar the cranberries, roll frozen cranberries in sugar or lightly brush fresh or frozen cranberries with corn syrup, then roll in sugar.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
EASY CRANBERRY COFFEE CAKE
Even people who don't usually care for cranberries will love this warm and tasty coffee cake. And you'll be happy to know it's simple to make!
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Combine milk and butter; add to dry ingredients and mix well. Fold in cranberries. Spread into a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done. , For sauce, melt butter in a saucepan; gradually add sugar and cream. Simmer for 10 minutes. Remove from the heat; add vanilla. Serve over warm coffee cake.
Nutrition Facts :
CRANBERRY SOURDOUGH COFFEE CAKE
This is an adaptation of a friendship bread. The original recipe called for raisins, but I started using cranberries to suit my family's taste. If you have Sourdough Starter on hand, you can quickly prepare the coffee cake. - Paula Zsiray, Logan, Utah
Provided by Taste of Home
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine the first 14 ingredients; mix well. Fold in dried cranberries. Pour into a greased and sugared 10-in. tube or fluted tube pan. Combine topping ingredients; sprinkle over batter. Bake at 325° for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts :
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APRICOT, CRANBERRY AND PECAN CAKE | ONLY CRUMBS REMAIN
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5/5 (3)Total Time 1 hr 30 minsCategory Afternoon Tea, CakeCalories 300 per serving
- Place 150g (5oz) chopped dried apricots, 75g (3oz) dried cranberries and 150ml (¼ pt)freshly squeezed orange juice and heat gently until the orange juice just comes to the boil. Remove from the heat and allow to cool.
- Grease and line the base of a 20cm (8in) deep round cake tin with baking parchment. Preheat the oven to 180℃ (160℃ fan)/400°F/gas mark 4.
- Place 100g (3½ oz) caster sugar, 75g (3oz) light muscovado sugar in a mixing bowl with 175g (6oz) butter and beat until pale and fluffy.
- Add the eggs one at a time, beating well. Add 1 tbsp of the 225g (8oz) plain flour with the last egg to help prevent curdling.
CRANBERRY APRICOT LOAF (A KEKS RECIPE)
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5/5 (21)Total Time 1 hr 40 minsCategory Easy/MediumCalories 436 per serving
- Whisk together 1 1/2 cups kefir and 1 tsp baking soda together in a medium bowl and set aside for 20 minutes. It will look fluffier when it's ready:
- Chop dried apricots into pieces about the size of your dried cranberries. In a medium bowl, cover craisins and dried apricots with boiling hot water and let sit two (2) minutes, then drain well and set aside to dry in a colander.
- In a large mixing bowl, beat together eggs and sugar until pale in color (3 min on high speed). Mix in 1 stick melted butter (not hot butter, just warm), 4 Tbsp olive oil and 1/2 tsp vanilla extract. Stir to combine.
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