GLAZED APRICOT COFFEE CAKE
My family just loves apricots, so whenever I get a chance, I try to make this coffee cake. Your family and friends will be impressed with its pretty appearance and great taste.
Provided by Taste of Home
Time 50m
Yield 2 coffee cakes.
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm water. Add warm milk, egg and butter; mix. Add 2-1/2 cups flour, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , For filling, combine apricots and water in a small saucepan. Cover and simmer for 30 minutes. Cool 10 minutes. Pour into a blender; process at high speed until smooth. Stir in sugar and cinnamon; set aside., Punch dough down. Divide in half and roll each half into a 15x12-in. rectangle. Place on a greased baking sheet. Spread half of the filling in a 15x4-in. strip down center of dough. With a sharp knife, cut dough on each side of apricot filling into 1-in.-wide strips. Fold strips alternately across filling to give braided effect. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20 minutes or until golden brown. Cool on wire racks for 15 minutes. Meanwhile, in small bowl. combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over warm coffee cakes. Serve warm or allow to cool completely.
Nutrition Facts : Calories 245 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 115mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
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 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
APRICOT COFFEE CAKE
Yeast is used in this coffee cake. The dried apricots and cardamom gives it a yummy flavor. Let rise time is not included in prep time (50 To 60 minutes). This diabetic recipe comes from Better Homes and Gardens.
Provided by Barb G.
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Generously spray a 1-quart casserole or souffle dish with nonstick coating; set aside.
- In a large bowl combine 1 cup of the flour, the yeast, and the cardamom or nutmeg.
- In a saucepan heat and stir water, sugar, butter, and the salt just until warm (120 degree to 130 degree) and butter almost melts; add to flour mixture along with egg product; beat with electric mixer on low speed for 30 seconds, scraping the bowl constantly, then beat on high speed for 3 minutes.
- Using a wooden spoon, stir in apricots and remaining flour (batter will be stiff); spoon the batter into prepared casserole, cover and let rise in a warm place until nearly double (50 to 60 minutes).
- Bake in a 375 degree oven for 30 minutes (if necessary, cover the cake loosely with foil the last 10 minutes of baking to prevent over browning).
- Remove the coffee cake from casserole dish, cool slightly on a wire rack, If desired, serve warm cake with apricot spread.
ALMOND APRICOT COFFEE CAKE
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
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 PRUNE COFFEE CAKE
This is one of the best coffee cakes I have ever tasted. A real favorite whenever I serve it. I got the recipe many years ago from some McCalls cooking cards.
Provided by MarieRynr
Categories Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350*F.
- Butter a 10" tube or Bundt pan and dust with flour.
- Coarsely chop apricots and prunes. Toss to combine.
- Sift together flour, baking soda, baking powder and salt. Set aside.
- Beat butter until fluffy.
- Gradually beat in sugar, then eggs, one at a time.
- Add vanilla.
- Blend in flour mixture, alternately with sour cream, beginning and ending with flour mixture. Blend until just smooth. Gently fold in prunes and apricots.
- Mix the first four streusel ingredients with a fork until crumbly. (Will make approximately 1 cup of streusel). Turn 1/3 of batter into prepared pan, spreading evenly.
- Sprinkle with 1/3 of streusel mixture.
- Repeat, layering the remaining batter and streusel twice.
- Bake 55 to 60 minutes, or until cake tester comes out clean.
- Let cool in pan 20 minutes.
- Remove from pan to platter.
- Sift icing sugar over top if desired.
- This cake can be served warm.
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