Crunchy Apricot Coffee Cake Recipes
APRICOT COFFEE CAKE
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
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 CAKE WITH COCONUT
This soft, moist and crumbly vegan Apricot Cake with crunchy coconut topping is quick and easy to make in one bowl, uses less ingredients! It's a simple but so delicious coffee cake recipe that is topped with juicy fresh fruit and is perfect for summer!
Provided by Bianca Zapatka
Categories Cake Dessert Snack Torte
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C). Lightly grease the sides of a 9-inch springform pan and line the bottom with parchment paper (*as shown in the pics above).
- Cut the apricots into halves and remove the core. If they're not fully ripe, cut into quarters or thinner slices as I did (*see pics above).
- In a mixing bowl whisk together the flour, baking powder, baking soda, salt, and sugar.
- To a measuring jar add the non-dairy milk, yogurt, oil, lemon juice, lemon zest, and vanilla extract. Mix to combine.
- Pour the wet mixture into the flour mixture and stir using a spatula just until combined. Fold in shredded coconut as desired.
- Transfer the batter to the prepared springform pan. Place the sliced apricots on top, then sprinkle with coconut flakes and brown sugar.
- Bake for 50-60 minutes or until a skewer inserted in the center of the cake comes out almost clean with just a few crumbs attached.
- Let cool before serving. Enjoy!
CRUNCHY APRICOT CAKE
From my grandma....my grandpa's favorite, which is easy to believe because it's delicious! Apricot pie filling spread on the bottom, followed by white cake, and a coconut pecan topping. *Note: Make sure the cake mix you use is for 8x8 or 9x9 inch baking dish. If you try to make this with a 9x13 inch pan, there will not be enough pie filling to cover the bottom.
Provided by noway
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Spread pie filling on bottom of 9x9 or 8x8 inch baking dish.
- In mixing bowl, combine cake mix, egg, and 1/3 c water. Beat 4 minutes on medium speed. Pour over pie filling.
- Sprinkle with coconut and pecans.
- Drizzle melted butter over the top.
- Bake for 35 minutes at 350°F.
- Serve warm with whipped cream.
Nutrition Facts : Calories 422.5, Fat 22.7, SaturatedFat 9.1, Cholesterol 50.6, Sodium 471.8, Carbohydrate 52.4, Fiber 1.8, Sugar 37.7, Protein 4.2
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