Apricotprunecoffeecake Recipes

APRICOT COFFEE CAKE

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.

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 PRUNE COFFEE CAKE

Steps:

• Preheat oven to 350*F.
• Butter a 10" tube or Bundt pan and dust with flour.
• Coarsely chop apricots and prunes. Toss to combine.
• Sift together flour, baking soda, baking powder and salt. Set aside.
• Beat butter until fluffy.
• Gradually beat in sugar, then eggs, one at a time.
• Add vanilla.
• Blend in flour mixture, alternately with sour cream, beginning and ending with flour mixture. Blend until just smooth. Gently fold in prunes and apricots.
• Mix the first four streusel ingredients with a fork until crumbly. (Will make approximately 1 cup of streusel). Turn 1/3 of batter into prepared pan, spreading evenly.
• Sprinkle with 1/3 of streusel mixture.
• Repeat, layering the remaining batter and streusel twice.
• Bake 55 to 60 minutes, or until cake tester comes out clean.
• Let cool in pan 20 minutes.
• Remove from pan to platter.
• Sift icing sugar over top if desired.
• This cake can be served warm.