CHOCOLATE-APRICOT COFFEE CAKE
My big sister shared this sensational coffee cake recipe with me. The unique combination of flavors in the center swirl really sets this above the rest. Your guests will be surprised and delighted with the apricot-chocolate filling.-Carol Wit, Tinley Park, Illinois
Provided by Taste of Home
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. In a small bowl, combine first seven ingredients; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer half the batter to a greased and floured 10-in. fluted tube pan. Sprinkle filling over batter. Top with remaining batter. Bake 50-55 minutes or until a toothpick inserted in the center comes out clean. , Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 424 calories, Fat 18g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 496mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.
APRICOT & WHITE CHOCOLATE COFFEE CAKE
Here's a luscious make-and-take recipe for those holiday brunches you're invited to. It couldn't be simpler or quicker to prepare, and you can vary the preserves to any flavor you have on hand. -Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-in. round baking pan., Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves., For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 245 calories, Fat 11g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 332mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
WHITE CHOCOLATE LAYER CAKE WITH APRICOT FILLING AND WHITE CHOCOLATE BUTTERCREAM
White Chocolate Layer Cake With Apricot Filling and White Chocolate Buttercream
Categories Cake Mixer Chocolate Fruit Dessert Bake Wedding Apricot Walnut Summer Birthday Jam or Jelly Bon Appétit White Chocolate
Yield Makes 12 to 14 servings
Number Of Ingredients 21
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Butter two 9-inch parchment paper rounds and place in pans, buttered side up. Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Leave white chocolate in pot; turn off heat. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with milk in 3 additions, blending well after each addition. Add warm white chocolate and beat just until blended.
- Divide batter equally between pans, smoothing tops with spatula. Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in pans on racks 20 minutes (cakes will fall). Run small sharp knife around cake pan sides. Turn cakes out onto cardboard round or tart pan bottom; peel off parchment. Turn cakes right side up onto racks and cool completely.
- For buttercream:
- Stir white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove white chocolate from over water. Let stand until cool but not set, about 20 minutes. Using electric mixer, beat butter in large bowl until fluffy. Beat in white chocolate and vanilla, scraping down sides of bowl occasionally. Beat in powdered sugar. Cover and refrigerate until thick enough to spread, about 45 minutes (frosting will be very soft).
- For assembly:
- Boil 1/2 cup water and sugar in small saucepan over medium heat, stirring to dissolve sugar. Cool syrup.
- Using serrated knife, cut each cake layer horizontally in half. Place 1 layer, cut side up, on 9-inch cardboard cake round or removable bottom of 9-inch tart pan and brush with 2 tablespoons sugar syrup. Spread 6 tablespoons buttercream over cake. Cover buttercream with single layer of sliced apricots. Spread 3 tablespoons buttercream over apricots; top with second cake layer, cut side up. Brush with 2 tablespoons sugar syrup, 6 tablespoons buttercream, apricots, and 3 tablespoons buttercream. Top with third cake layer, cut side up. Brush with 2 tablespoons syrup. Spread 6 tablespoons buttercream over cake; cover with apricots. Spread 3 tablespoons buttercream over apricots. Top with fourth layer, cut side down. Spread 1 cup buttercream over top and sides of cake (layer will be thin). Chill 1 hour. Spread remaining buttercream over top and sides of cake. Press chopped walnuts onto sides of cake. Cover top with remaining sliced apricots. Brush apricots with apricot preserves. Chill cake 1 hour. (Can be made 1 day ahead. Cover with cake dome and keep chilled. Let stand 3 hours at room temperature before serving.)
APRICOT COCONUT COFFEE CAKE
One of the senior members of our church brought this fruity treat to a Saturday morning wedding shower, and it was a big hit. I've made it several times since then and often get requests for the recipe. -Rita Hatfield, Cisco, Illinois
Provided by Taste of Home
Time 50m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the cream cheese, butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add milk and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Beat just until moistened., Spread half of the batter into a greased 13-in. x 9-in. baking dish. carefully spread apricot filling over batter; spread remaining batter over the top. Bake at 350° for 35-40 minutes or until golden brown., In a small bowl, cream the butter, brown sugar and cinnamon until light and fluffy. Stir in coconut. Spoon over the cake. Broil 4 in. from the heat for 1-2 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 430 calories, Fat 21g fat (14g saturated fat), Cholesterol 73mg cholesterol, Sodium 318mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.
APRICOT AND WHITE CHOCOLATE SCONES
Create a coffee shop favorite at home. Scones are simple to make and a delicious treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
- Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
- On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
- Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
- Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.
Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 21 g, TransFat 0 g
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.
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.
APRICOT ORANGE COFFEE CAKE(COOK'S ILLUSTRATED)
To make the coffeecake even faster to prepare in the morning, prepare the streusel and measure out the dry ingredients for the cake the night before.
Provided by Coppercloud
Categories Breads
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees F. Grease and flour a 9" x 13" pan.
- 2. Topping: Mix together sugars and flour. Using fingers, mix in melted butter so it resembles wet sand.
- 3. Mix all dry cake ingredients in a large bowl. In a separate bowl whisk together yogurt, sugars, eggs and butter. Fold into flour mixture and add chopped apricots and orange zest. Mix until combined then pour into prepared pan and smooth the top. Sprinkle streusel topping evenly over top.
- 4. Bake for 45-50 minutes, rotating pan halfway through baking time. Toothpick inserted in centre should come out with just a few crumbs attached.
Nutrition Facts : Calories 660.2, Fat 15.6, SaturatedFat 9.1, Cholesterol 107.2, Sodium 532.1, Carbohydrate 122.6, Fiber 2.8, Sugar 80.2, Protein 10.3
WHITE CHOCOLATE APRICOT SQUARES
Make and share this White Chocolate Apricot Squares recipe from Food.com.
Provided by Graybert
Categories Weeknight
Time 1h20m
Yield 20 squares
Number Of Ingredients 9
Steps:
- Melt butter and 1 cup white chocolate chips in small saucepan, stirring until smooth; set aside.
- Beat eggs and sugar on high speed of electric mixer until thick and light, about 5 minutes.
- Stir in melted chocolate mixture, flour and vanilla.
- Mix well.
- Spread half of batter in greased 9" square cake pan.
- Bake at 325°F for 20-25 minutes, or until light golden.
- Cool 5 minutes.
- Spread jam on top.
- Stir 1 cup white chocolate chips into remaining batter.
- Drop by spoonfuls evenly over jam.
- Spread out gently.
- Sprinkle with nuts.
- Bake 30-40 minutes longer, or until set.
- Cool completely then cut into squares.
WHITE CHOCOLATE & APRICOT CHEESECAKE
A stunning centrepiece for any celebration or the perfect end to a Sunday lunch
Provided by Mary Cadogan
Categories Dessert
Time 4h50m
Number Of Ingredients 9
Steps:
- Break biscuits into the food processor and pulse until you have fine crumbs. Brush a little butter over the base and sides of a deep 20cm flan tin. Stir the remaining butter into the crumbs. Spoon into the flan tin, then press over the base and sides. Chill while you make the filling.
- Stone and chop 3 of the apricots into small chunks. Put the gelatine in a bowl, cover with cold water, then leave to soften for 10 mins. Break up chocolate and put in a heatproof bowl with 100ml of the double cream. Stand over a pan of simmering water, then leave until melted, stirring occasionally. Squeeze water out of the gelatine, then stir into chocolate mix. Take off the heat and stir until dissolved. Beat the soft cheese and sugar together. Whisk remaining cream until stiff, then fold into the cheese. Fold in the chocolate, followed by the chopped apricots. Pour into the prepared tin and chill for at least 4 hrs or overnight.
- Line a grill pan with foil. Cut remaining apricots into quarters, then place on the foil, cut-sides up. Dust with icing sugar and grill for a few mins until lightly browned. Cool, then arrange over the top. Shave some white chocolate curls, then pile up in the centre of the cheesecake and serve.
Nutrition Facts : Calories 679 calories, Fat 47 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 46 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.72 milligram of sodium
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 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
APRICOT COFFEE CAKE
Provided by Rick Rodgers
Categories Cake Fruit Breakfast Dessert Bake Apricot Winter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 servings
Number Of Ingredients 11
Steps:
- 1. Position a rack in the center of the oven and heat to 350°F. Lightly butter an 11x8-inch glass baking dish.
- 2. Beat the butter in a medium bowl with a handheld electric mixer on high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Beat in the eggs, one at a time, beating well after each addition (don't be concerned if the mixture looks slightly curdled). Beat in the vanilla. Sift the flour, baking powder, and salt together and stir into the batter, then stir in the lemon juice and zest.
- 3. Spread evenly in the pan. Arrange the apricots over the batter, cutting them into halves or quarters if necessary to give the cake a uniform appearance. (There are often apricots of different sizes in the same can.) Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and cool completely before serving.
- 4. To serve, sift confectioners' sugar over the cake and cut into squares.
- Make Ahead.
- The cake can be made up to 1 day ahead, covered with plastic wrap, and served at room temperature.
EASY ALMOND APRICOT COFFEE CAKE
This is my favorite family recipe. The almonds and apricots make it a colorful coffee cake and an outstanding dessert.
Provided by Taste of Home
Time 1h10m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- 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-in. 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 50-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely.
Nutrition Facts :
More about "apricot white chocolate coffee cake recipes"
APRICOT, ROSEMARY AND WHITE CHOCOLATE NO-BAKE ... - IN …
From inlovewithcake.com
APRICOT COFFEE CAKE - MAKE MINE LEMON
From makeminelemon.com
APRICOT CRUMB COFFEE CAKE - LADYOFTHELADLE.COM
From ladyoftheladle.com
NO-BAKE APRICOT CHEESECAKE (WITH WHITE CHOCOLATE)
From whereismyspoon.co
WHITE CHOCOLATE LAYER CAKE WITH APRICOT FILLING AND
From bonappetit.com
APRICOT AND WHITE CHOCOLATE COFFEE CAKE - OPTIMISTIC …
From optimisticmommy.com
APRICOT & ROSEMARY ENTREMETS - RECIPE WITH IMAGES
From meilleurduchef.com
APRICOT & WHITE CHOCOLATE COFFEE CAKE RECIPE: HOW TO MAKE IT
CHOCOLATE APRICOT CAKE | RECIPES - HERSHEYLAND
From hersheyland.com
APRICOT & WHITE CHOCOLATE COFFEE CAKE - VISUALIZATION WOMAN
From vizw.org
WHITE CHOCOLATE AND APRICOT KUGELHOPF RECIPE - THE TELEGRAPH
From telegraph.co.uk
APRICOT COFFEE CAKE - LOVIN' FROM THE OVEN
From lovintheoven.com
APRICOT & WHITE CHOCOLATE COFFEE CAKE
From pinterest.com
WHITE CHOCOLATE & APRICOT OATMEAL COOKIE BARS - BAKING BITES
From bakingbites.com
APRICOT & WHITE CHOCOLATE COFFEE CAKE RECIPE: HOW TO MAKE IT
COFFEE CAKE WITH CHOCOLATE APRICOT FILLING - CHALLENGE DAIRY
From challengedairy.com
APRICOT COFFEE CAKE - YUM TASTE
From yumtaste.com
NO-BAKE WHITE CHOCOLATE APRICOT CHEESECAKE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
APRICOT COCONUT CHOCOLATE CAKE - HOUSE & HOME
From pre.houseandhome.com
APRICOT DANISH COFFEE CAKE - YUM TASTE
From yumtaste.com
APRICOT ALMOND STREUSEL COFFEE CAKE - FOOD NETWORK
From foodnetwork.ca
APRICOT-ALMOND COFFEECAKE - KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE-APRICOT COFFEE CAKE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
APRICOT WHITE CHOCOLATE TRIPLE SPONGE CAKE - FEASTING IS FUN
From feastingisfun.com
APRICOT AND CARAMELIZED WHITE CHOCOLATE MOUSSE CAKE
From homecookingadventure.com
APRICOT AND WHITE CHOCOLATE FLAPJACKS - FOOD HEAVEN
From foodheavenmag.com
APRICOT COFFEE CAKE - RICE KRISPIES
From ricekrispies.com
You'll also love