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
ALMOND-APRICOT COFFEE CAKE
This is my favorite family recipe. The almonds and apricots make it a colorful coffee cake and an outstanding dessert. Recipe from Taste of Home 2010.
Provided by Pat Duran
Categories Other Breakfast
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, cream butter and sugar, Add eggs, one at a time,beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract. Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Sprinkle half of almonds in a greased and floured 10-inch tube pan. Spread half of batter over nuts. Carefully spoon half of preserves over batter, keeping preserves away from edges of pan. Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter. Bake at 350^ for 55-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely.
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 ALMOND COFFEE CAKE
This cake is one of my family's all-time favorite cakes! You will need a purchased pound cake mix for this recipe. Use my recipe for Really Easy and Good Creamy White Glaze #120835 or use your favorite glaze recipe..
Provided by Kittencalrecipezazz
Categories Breads
Time 35m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Grease a a 13 x 9-inch baking dish.
- In a bowl beat softened cream cheese with apricot preserves and 1 tablespoon cake mix just until blended.
- In another bowl beat sour cream, half and half cream, eggs and almond extract on low speed with an electric mixer for abot 30 seconds or until blended; increase speed to medium and beat another 2 minutes more.
- Add in the dried apricots; mix to combine.
- Pour the sour cream cake batter into prepared baking dish.
- Drop the cream cheese mixture by tablespoonfuls evenly over the batter, then swirl the cream cheese batter gently with a knife.
- Sprinkle the almonds evenly over the top.
- Bake for about 25-30 minutes or until golden.
- Cool for about 15-20 minutes, and then drizzle the glaze over the slightly warm cake.
Nutrition Facts : Calories 151.7, Fat 11.5, SaturatedFat 4.8, Cholesterol 46.5, Sodium 47.8, Carbohydrate 9.7, Fiber 0.9, Sugar 4.4, Protein 3.9
ALMOND-APRICOT FOOD PROCESSOR CAKE
This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, which infuses the whole cake with apricot flavor.
Provided by Anna Stockwell
Categories #CAKEWEEK Cake Wheat/Gluten-Free Apricot Summer Almond Amaretto Dessert Bake Food Processor Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8-10
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Butter cake pan, then line bottom with parchment paper. Butter parchment, then sprinkle evenly with 1/4 cup almonds.
- Pit and coarsely chop 6 oz. apricots. Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground. Add eggs, vanilla, 6 Tbsp. butter, and half of the chopped apricots; process until very smooth. Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots. Transfer to prepared pan.
- Bake cake until golden brown and the center no longer jiggles when shaken, 60-70 minutes. Transfer pan to a wire rack and let cake cool completely.
- Meanwhile, pit and slice remaining 10 oz. apricots. Toss apricots, amaretto, if using, and remaining 2 Tbsp. sugar in a medium bowl. Let sit at least 10 minutes or up to 1 hour. Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl.
- Run a knife around edges of cooled cake and invert onto a platter.
- Serve with macerated apricots and whipped cream alongside.
- Do Ahead
- Cake can be baked 3 days ahead. Cover and chill. Let come to room temperature before serving.
APRICOT, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE
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
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.
APRICOT-ALMOND COFFEE CAKE
Make and share this Apricot-Almond Coffee Cake recipe from Food.com.
Provided by carolinafan
Categories Breads
Time 1h10m
Yield 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Grease and lightly flour a 10-inch Bundt pan; set aside.
- In a medium bowl, combine flour, baking powder and salt.
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Slowly add granulated sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each.
- Beat in sour cream and almond extract. Beat in flour mixture until batter is smooth.
- Spoon half of batter into prepared pan. Spoon apricot preserves over batter in pan, making sure preserves do not touch side of pan. Sprinkle with almonds.
- Spoon remaining batter over almonds in pan.
- Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
- Cool in pan on a wire rack for 10 minutes. Remove from pan.
- Serve warm or cool. Sprinkle with powdered sugar and drizzle with powdered sugar icing.
- To prepare icing: In a medium bowl combine sifted powdered sugar, milk and vanilla. Stir in enough additional milk, 1 teaspoon at a time, to make an icing that's easy to drizzle.
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APRICOT ALMOND COFFEE CAKE - TUTTI DOLCI
From tutti-dolci.com
Reviews 2Category BreakfastServings 9Total Time 1 hr 9 mins
- Preheat oven to 350°F and spray an 8-inch square baking pan with nonstick spray; dust lightly with flour. For the topping, combine sugar, flour, cinnamon, and crumbled almond paste in a medium bowl. Add almond extract and cubed butter; toss with a fork until mixture is crumbly. Chill until ready to use.
- For the cake, whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter, sugar, and almond extract in a large mixer bowl at medium speed until light and fluffy. Add egg and yolk one at a time and beat well. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add flour mixture in three additions, alternating with yogurt mixture (begin and end with flour mixture).
- Scrape batter into prepared pan and smooth with an offset spatula. Place jam in a small bowl and microwave briefly (about 10 seconds); whisk to loosen. Dollop jam by teaspoons over batter and swirl together with a toothpick or wooden skewer; tap pan sharply to remove air bubbles. Sprinkle with chilled topping. Bake for 40 to 44 minutes, until coffee cake is golden, springs back to the touch, and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for at least 1 hour before serving.
APRICOT-ALMOND COFFEE CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
2.5/5 (5)Category Side DishServings 12Total Time 1 hr 20 mins
- Heat oven to 375°F. Grease or spray cookie sheet. In small bowl, beat cream cheese with electric mixer on low speed until smooth and creamy. Beat in almond paste until well mixed.
- Unroll dough onto cookie sheet; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spoon cream cheese mixture lengthwise down center 1/3 of rectangle; spoon preserves on top of mixture.
- On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling, and cross in center to make a braided appearance; seal ends.
- Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 40 minutes.
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