Apricot Jam Coffee Cake Recipes

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APRICOT COFFEE CAKE



Apricot Coffee Cake image

Having friends over for coffee? Serve them this scrumptious cake from our Test Kitchen. They'll never guess it's light!

Provided by Taste of Home

Time 55m

Yield 16 servings.

Number Of Ingredients 12

1 jar (10 ounces) apricot spreadable fruit
3/4 cup chopped pecans
Sugar substitute equivalent to 1/3 cup sugar
4 teaspoons ground cinnamon
CAKE:
3-1/4 cups reduced-fat biscuit/baking mix
Sugar substitute equivalent to 3/4 cup sugar
1/8 teaspoon ground cardamom
2 large eggs
1 cup fat-free milk
2/3 cup reduced-fat sour cream
1 tablespoon butter, melted

Steps:

  • Place 3 tablespoons spreadable fruit in a small microwave-safe bowl; cover and refrigerate. In another bowl, combine the pecans, sugar substitute, cinnamon and remaining spreadable fruit; set aside. , For cake, in a large bowl, combine the biscuit mix, sugar substitute and cardamom. Combine the eggs, milk, sour cream and butter; stir into dry ingredients just until moistened., Spread a third of the batter into a 10-in. fluted tube pan coated with cooking spray. Spread with half of the pecan mixture. Repeat layers. Top with remaining batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. In a microwave, warm the reserved spreadable fruit; brush over warm cake. Cool completely.

Nutrition Facts : Calories 213 calories, Fat 8g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 313mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.

ALMOND APRICOT COFFEE CAKE



Almond Apricot Coffee Cake image

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

1 cup butter, softened
2 cups sugar
3 large eggs
1 cup sour cream
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup slivered almonds, divided
1 jar (10 to 12 ounces) apricot preserves, divided
Confectioners' sugar, optional

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 JAM CAKE



Apricot Jam Cake image

Apricot jam is a key ingredient in this recipe for people who like apricots and cake.

Provided by Irina

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 9

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
2 cups white sugar
3 large eggs
1 cup sour cream
1 (12 ounce) jar apricot preserves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.
  • Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  • Cream butter in a mixing bowl with an electric mixer. Gradually add sugar and beat until light and fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly on low after each addition.
  • Pour 1/2 of the batter into the prepared pan and spoon 1/2 of the apricot preserves on top, spreading it to within 1/2 inch of the edges. Repeat with remaining batter and preserves.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving platter.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 58.5 g, Cholesterol 81.9 mg, Fat 17.9 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 10.8 g, Sodium 139.3 mg, Sugar 39.1 g

APRICOT CAKE



Apricot Cake image

A great way to make a coffee cake in summer is with stone fruits such as apricots, peaches, plums, and nectarines. This moist apricot cake needs only 10 minutes to prep and 40 minutes to bake. And it uses ingredients you probably have on hand.

Provided by Veena Azmanov

Categories     Dessert     Desserts

Time 55m

Number Of Ingredients 11

2 cups All-purpose flour
1 tsp Baking powder
¾ tsp Baking soda
½ tsp Salt
4 tbsp Butter
4 tbsp Oil (flavorless)
1 cup Sugar (white or brown)
3 Eggs
½ cup Yogurt
1 lb Apricots ((divided 12 to 14))
1 tsp Vanilla extract

Steps:

  • Preheat the oven at 325°F / 165°C / Gas mark 3.
  • Grease and link a 9 x 9-inch square cake pan with parchment paper for easy removal. You can also use an 8-inch round cake pan. Pro tip - I am using a springform pan but you can also use a regular square pan with a parchment sleeve for easy removal.
  • Wash and wipe dry the apricots. Cut about 6 to 8 apricots into small 1-inch cubes for the batter and slice the remaining into wedges for the top. Add two tablespoons of flour (from the recipe) to the chopped apricot for the batter. Combine well and set aside.Pro tip - I like to add the flour to the apricots just before adding them to the batter (read more in the tip below).
  • In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  • In a bowl of a stand mixer with the paddle attachment, cream together the butter, oil, and sugar until light and airy. Pro tip - The oil will create emulsification with the batter so it looks more whipped rather than fluffy.
  • Then, add the eggs, one at a time, to the batter making sure to combine each well into the batter.Pro tip - Make sure each egg is well incorporated before you add the next one to prevent the batter from curdling.
  • Next, add the flour mixture and yogurt in three batches. Followed by the chopped apricots coated in flour. Combine well but do not overmix once you add the apricots. Pro tip - The flour on the apricots will act as glue to hold on to the batter. This prevents the fruit from sinking to the bottom of the batter.
  • Pour the batter into the prepared baking pan, spread with an offset spatula towards the edges. Then, arrange the sliced apricot wedges all over the top. Pro tip - I like to place them in rows with the wedges facing in opposite directions as shown in the video. But you can also arrange them in any other pattern.
  • Bake for 35 to 45 minutes or until a skewer inserted in the center comes out clean. When baking, the fruit will soften considerably.
  • When baked, brush with melted apricot jam. This is optional but does enhance the flavor of the fruit in the cake. Pro tip - If you don't have apricot jam on hand, you can also sprinkle 2 tbsp of brown sugar on the cake just before baking. It creates a nice shine over the fruit.

Nutrition Facts : Calories 188 kcal, Carbohydrate 28 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 38 mg, Sodium 162 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 4 g, ServingSize 1 serving

APRICOT JAM COFFEE CAKE



Apricot Jam Coffee Cake image

This moist cream cheese-based coffee cake has a layer of apricot jam and a sweet coconut topping with big flavor--thanks to a few minutes under the broiler.

Provided by luvpbj

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 15

2 cups sifted cake flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups white sugar
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
¼ cup milk
1 (10 ounce) jar apricot preserves
2 cups shredded coconut
⅔ cup packed brown sugar
1 teaspoon ground cinnamon
⅓ cup unsalted butter, melted

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.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 63.6 g, Cholesterol 73.6 mg, Fat 20.5 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 13.6 g, Sodium 223.6 mg, Sugar 41.1 g

APRICOT JAM CAKE



Apricot Jam Cake image

Another recipe from Strictly Thrifty Menus. No apricot jam? Use peach instead. Serve cake while it's still warm from the oven.

Provided by CJAY8248

Categories     Dessert

Time 36m

Yield 1 cake, 4-6 serving(s)

Number Of Ingredients 7

1 1/2 cups Bisquick baking mix
1/2 cup sugar
1 egg
1/2 cup water or 1/2 cup milk
2 tablespoons shortening
1 teaspoon vanilla
1/2 cup apricot jam or 1/2 cup preserves

Steps:

  • Heat oven to 350*. Blend all ingredients except jam in a large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes on medium speed. Pour batter into greased and floured square pan, 8x8x2". Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. While warm, spread with jam.

Nutrition Facts : Calories 464.1, Fat 14.7, SaturatedFat 3.8, Cholesterol 53.8, Sodium 608.4, Carbohydrate 79.5, Fiber 1.1, Sugar 45.2, Protein 5.5

APRICOT-ALMOND COFFEE CAKE



Apricot-Almond Coffee Cake image

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

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
2 eggs
1 (8 ounce) carton sour cream
1 teaspoon almond extract
1/3 cup apricot preserves
1/3 cup sliced almonds, toasted
sifted powdered sugar
1 1/2 cups sifted powdered sugar
4 teaspoons milk
1/4 teaspoon vanilla
additional milk, if needed

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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