Apricotprunecoffeecake Recipes

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APRICOT PRUNE COFFEE CAKE



Apricot Prune Coffee Cake image

This is one of the best coffee cakes I have ever tasted. A real favorite whenever I serve it. I got the recipe many years ago from some McCalls cooking cards.

Provided by MarieRynr

Categories     Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 16

3/4 cup dried apricot
3/4 cup dried prune
3 cups flour
1/2 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup softened butter
1 1/2 cups sugar
4 eggs
1/2 tablespoon vanilla
1 cup sour cream
1/2 cup firmly packed light brown sugar
2 tablespoons softened butter
2 tablespoons flour
1 teaspoon cinnamon
2 tablespoons icing sugar (optional)

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.

APRICOT COFFEE CAKE



Apricot Coffee Cake image

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

1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
6 tablespoons white sugar
1 egg
2 tablespoons butter or margarine
¼ cup dry milk powder
⅔ cup water
1 teaspoon vanilla extract
2 cups pitted and diced fresh apricots
¼ teaspoon ground cinnamon, or to taste
1 tablespoon white sugar, or to taste

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



Apricot Danish Coffee Cake image

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

1 (18.25 ounce) package white cake mix
3 eggs
1 ½ cups sour cream
1 (15 ounce) can apricot halves, drained
1 tablespoon butter
½ cup slivered almonds
1 (8 ounce) package cream cheese
2 tablespoons milk
⅔ cup confectioners' sugar
2 teaspoons water

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



Apricot Coffee Cake image

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

14 tablespoons (1 3/4 sticks) unsalted butter, at cool room temperature
1 cup granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
2 tablespoons fresh lemon juice
Grated zest of 1/2 lemon
1 15 3/4-ounce can apricots, well drained
Confectioners' sugar, for garnish

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.

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