Easy Almond Apricot Coffee Cake Recipes

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.

ALMOND APRICOT COFFEE CAKE

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.

APRICOT DANISH COFFEE CAKE

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.

EASY ALMOND APRICOT COFFEE CAKE

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.

APRICOT ALMOND CAKE

Steps:

• Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. (If you don't have a springform pan, spray a 9-inch cake pan with cooking spray and line the bottom with a circle of parchment paper.)
• Whisk all-purpose flour, almond flour, sugar, baking powder, and salt in a large bowl. Add milk and vinegar; stir to combine. Add oil and almond extract; stir until very well combined, about 60 strokes. Transfer to prepared pan. Note: The gluten in the flour gives this eggless cake structure. Be sure to stir the batter for the full 60 strokes to activate it.
• Arrange apricot halves, cut side up, on top of cake batter. Bake for 30 minutes. During final 2 minutes of baking time, whisk apricot preserves and 1 teaspoon hot water in a small bowl. Remove cake from oven. Brush cake (not apricot halves) with apricot preserve mixture.
• Return cake to oven and bake until light golden and a wooden pick in the center comes out clean, 10 to 15 minutes. Transfer pan to a wire rack and let cake cool for 10 minutes. Remove sides of pan and let cake cool completely on wire rack, about 30 minutes

ALMOND-APRICOT COFFEE CAKE

Steps:

• 1. 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-inch 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 55-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely.

APRICOT-ALMOND COFFEE CAKE

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.