APRICOT RAISIN COFFEE CAKE
Make and share this Apricot Raisin Coffee Cake recipe from Food.com.
Provided by GrandmaIsCooking
Categories Yeast Breads
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- I used my bread machine on the dough cycle but you may make your dough the traditional way if you prefer.
- Put water, eggs and oil in bottom of bread machine pan.
- Mix together the whole wheat flour, bread flour, and 4 teaspoons of the grated lemon rind, and add on top of your wet ingredients.
- On top of the flour mixture, add powdered milk, sugar, salt and yeast.
- Set bread machine to dough cycle.
- Meanwhile, using kitchen shears or a knife, cut up apricots to about the same size as your raisins, then measure them and mix together with the raisins.
- When dough cycle is complete, take out your dough and divide it into two pieces, one slightly larger than the other.
- Using your fingers or a dough roller, spread the larger piece of dough over the bottom of a well-greased 7"x11" or 9" square baking dish.
- Sprinkle approximately half of the brown sugar over the dough, then top with raisin-apricot mixture.
- Divide the other piece of dough into 24 small balls, then flatten each ball between your hands.
- Place the dough disks on top, distributing them evenly around the dish.
- Sprinkle with the remaining brown sugar, then the remaining 4 teaspoons grated lemon rind (I was able to get the whole 8 teaspoons rind from one lemon).
- Let rise in a very warm place for 30 to 45 minutes then bake in a preheated 350 degree oven for 12 to 15 minutes, or until lightly browned on top.
- Cut, eat and enjoy!
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 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 COFFEE CAKE WITH PISTACHIO-CARDAMOM CRUMB TOPPING
Bring some Turkish flair to your coffee cake with the flavors of apricot, pistachio and cardamom.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the flour, pistachios, brown sugar, cardamom and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apricot preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
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.
VIOLA'S COFFEE CAKE
Provided by Geoffrey Zakarian
Categories dessert
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the crumb topping: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
- In a medium bowl, combine the walnuts, sugar and cinnamon. Set aside.
- For the batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the butter mixture, allowing each to be fully incorporated. Add the vanilla paste and sour cream and beat until smooth.
- Combine the flour, baking powder, baking soda and salt in a large bowl. Add to the batter and mix until combined.
- Spread the batter in the prepared springform pan and sprinkle with the crumb topping. Bake until a cake tester inserted in the center of the cake comes out clean, about 45 minutes. Place the cake, still in the pan, on a wire rack and let cool to room temperature. Remove from the pan, then slice and serve with a dollop of sour cream if desired.
APRICOT CRUMBCAKE
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch round cake pan, 2-inches deep and line the bottom with a disk of parchment or wax paper.
- In a large mixing bowl, beat the butter and sugar until light and soft. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan.
- Arrange the apricots skin side down on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don't be concerned if the apricots mounds slightly in the center of the cake, the top will even out as the cake bakes.
- For the crumbs, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricot and the batter at the edges as evenly as possible. Bake the cake 1 hour until a knife point inserted in the center emerges clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan. Peel off the paper and invert a rack on the cake. Invert onto the rack and cool.
- Variations: Substitute 8 pitted and quartered plums or 3 cups fresh cut pineapple.
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 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
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 :
APRICOT HONEY CAKE
Provided by Joan Nathan
Categories Cake Rum Fruit Dessert Rosh Hashanah/Yom Kippur Apricot Almond Fall Kosher Honey Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 1 Cake
Number Of Ingredients 14
Steps:
- In a small bowl, soak the apricots in the rum for at least 30 minutes.
- Preheat the oven to 350° and grease a 10- by 5-inch loaf pan.
- In a mixing bowl, beat the eggs with a whisk. Stir in the honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt, and apricot jam.
- Sift the 2 flours and the baking soda into another bowl.
- Strain the apricots, reserving the excess rum.
- Add the flour alternately with the rum to the honey cake mixture. Fold in the apricots. Scoop the batter into the prepared pan and sprinkle with the nuts.
- Bake in the oven on the lower rack for 50-55 minutes, or until the center of the cake is firm when you pres sit. Remove from the oven and cool on a rack.
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
APPLE CRUMBLE COFFEE CAKE
Finally, after all these years, I've come up with a solution for people who can't decide whether to make an apple crumble or coffee cake. This features the best things about both of those recipes. It's like baking a crumb-topped coffee cake on top of another coffee cake!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
- Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
- Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
- Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
- Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
- Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
- Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 76 g, Cholesterol 95 mg, Fat 34.1 g, Fiber 3.3 g, Protein 9.6 g, SaturatedFat 13.1 g, Sodium 434.9 mg, Sugar 48.1 g
APRICOT BREAKFAST CAKE
An easy cake - not too big - deliciously flavoured and moist. Perfect to have over the weekend with endless cups of steaming tea and coffee. Developed for RSC #6.
Provided by evelynathens
Categories Breakfast
Time 1h10m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Brew one cup of tea and pour in small bowl over chopped apricot pieces; stir in ground coriander; allow to soak and plump for one hour; strain apricots of liquid (there will be what appears to be sediment in the liquid - not to worry, it is the coriander and we want it!), reserving liquid; there should be about ½ cup of apricot tea, if it is less, add enough water to make it equal ½ cup
- Preheat oven to 350F and butter and flour a bundt pan (I used a silicone pan - no need to butter and flour and cake slipped right out after cooling for about 25 minutes)
- Beat butter together with sugar until creamy and fluffy, about 5-6 minutes; add baking powder, extracts, milk powder and zests; alternate additions of flour with apricot tea and eggs; finally, dredge apricot pieces and golden raisins in a little flour and mix them into the batter
- Spoon batter into prepared bundt pan; bake for 50-60 minutes in preheated oven, or until a sharp knife inserted into highest part of cake comes out clean (I covered my cake loosely with a piece of aluminum foil after 30 minutes); remove from oven, cool approximately 20 minutes and turn out onto serving platter; allow to cool completely and dust with icing sugar
- Note: This cake (like most cakes incorporating dried fruit) is even better after a couple of days
RICOTTA-RAISIN COFFEE CAKE
These few ingredients go together quickly so I can have a warm coffee cake to serve overnight guests for breakfast. If you don't have or don't like cardamom, substitute any sweet spice. I recommend ground nutmeg, cinnamon or allspice. -Carol Gaus, Elk Grove Village, Illinois
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- On a lightly floured surface, roll dough into a 15x9-in. rectangle. In a small bowl, combine cheese, honey, cardamom and almond extract. Spread filling to within 1/2 in. of edges. Sprinkle with raisins. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Pinch ends together to form a ring., Place seam side down in a parchment-lined 9-in. round baking pan. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. With a sharp knife, make 12 shallow slashes in top of coffee cake. Bake 20-25 minutes or until golden brown. Cool on a wire rack. In a small bowl, combine confectioners' sugar and milk; drizzle over cake.
Nutrition Facts : Calories 203 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 240mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 7g protein.
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.
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