Apricot Coffee Cake With Coconut Topping Recipes

APRICOT CAKE WITH COCONUT

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!

APRICOT COCONUT COFFEE CAKE

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.

APRICOT CRUMBLE CAKE

Steps:

• Heat oven to 350°F.
• Combine flour, baking powder and baking soda. Beat cream cheese, 1/2 cup butter and granulated sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Blend in milk and vanilla. Gradually add flour mixture, beating well after each addition.
• Pour half the batter into 13x9-inch pan sprayed with cooking spray. Dot with preserves; cover with remaining batter.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean.
• Heat broiler. Combine coconut, brown sugar, 1/3 cup butter and cinnamon; sprinkle over warm cake. Broil, 4 inches from heat, 2 to 3 min. or until golden brown. Cool.

APRICOT BARS WITH COCONUT CRUMBLE TOPPING

Steps:

• Preheat oven to 350ºF.
• Line 9x9 square baking pan with aluminum foil.
• Grease the foil insert.
• In a medium mixing bowl combine the dry ingredients: flour, oats, brown sugar, baking soda, and salt.
• Cut the butter into the dry ingredient mixture using a sturdy pastry blender.
• Set aside 1/2 cup of the crust mixture to use for the topping later.
• Using your fingers, pack the crumb mixture into the prepared baking pan, covering the bottom of the pan evenly.
• Bake the crust for 15 minutes.
• While the crust is baking, pour the apricot preserves into a small mixing bowl and stir it up to soften.
• In another small mixing bowl, toss the toasted coconut with the reserved crust mixture.
• Remove the crust from the oven and spread the apricot preserves evenly over the top of the crust.
• Sprinkle the toasted coconut and crumb mixture over top of the preserves.
• Return to oven for about 15 minutes or until topping starts to brown slightly.
• Cool bars completely in the pan on a wire cooling rack.
• When completely cool, lift the bars out of the pan using the aluminum foil insert.
• Remove the foil, and cut into rectangles.

GLAZED APRICOT COFFEE CAKE

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.

APRICOT-PINEAPPLE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x10-inch baking pan.
• Combine apricots, pineapple, and cornstarch in a small bowl. Combine flour, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large mixing bowl.
• Combine buttermilk, melted butter, egg, and almond extract in another bowl. Mix wet ingredients into dry ingredients alternately with fruit mixture with a wooden spoon; do not beat. Fold in 1/2 cup almonds. Spread into the prepared baking pan.
• Combine flour, butter, brown sugar, coconut, almonds, and cinnamon for topping together until a crumbly mixture is achieved. Sprinkle evenly over the top of the cake batter.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Allow to cool for about 30 minutes before cutting into it.

30 FRESH APRICOT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an apricot dish in 30 minutes or less!

APRICOT COFFEE CAKE WITH COCONUT TOPPING

Steps:

• Preheat oven to 350°. Grease a 9-in. round baking pan. Drain apricot halves, reserving 1/4 cup juice. Cut each apricot piece in half., In a large bowl, beat shortening and sugar until crumbly. Beat in egg, milk and reserved juice. In another bowl, whisk flour, cracker crumbs, baking powder and salt; gradually beat into creamed mixture., Transfer to prepared pan; arrange apricots over batter. Bake 25-30 minutes or until a toothpick inserted in center comes out clean., Preheat broiler. For topping, in a small bowl, beat butter and brown sugar until crumbly. Beat in coconut and milk. Spread over warm cake. Broil 4-5 in. from heat 4-6 minutes or until golden brown. Serve warm.

APRICOT COFFEE CAKE

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.

APRICOT JAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Sift cake flour, baking powder, baking soda, and salt into a bowl; set aside.
• Combine sugar, cream cheese, and softened butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract; beat well. Add flour mixture alternately with milk, beating after each addition until smooth. Spread 1/2 of the batter into the prepared pan. Spoon apricot preserves on top and cover with remaining batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Remove cake and set on a wire rack. Turn on the broiler.
• Combine coconut, brown sugar, cinnamon, and melted butter for the topping in a bowl; stir until well distributed. Sprinkle topping over the cake.
• Place the cake back into the oven and broil until topping is golden brown, about 3 minutes.
• Let cool on a wire rack, about 30 minutes.

APRICOT AND COCONUT CAKE

Steps:

• preheat the oven to 160/325/gas3/
• measure all ingredients into large bowl and beat well for 2 min then pour in to a 2litre loaf tin that has been well greased. bake for 1-1/2 hours or until skewer comes out of cake clean. leave to cool in tin for 10min and turn out .enjoy with a nice cuppa

APRICOT, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE

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.