How To make Apricot Chocolate Coffeecake
1/2 C Blanched Almonds
chopped
2 Sticks Butter Or Margarine :
softened
1 Pkg Cream Cheese, (8 Oz) softened
2 1/4 C Sugar
1/2 C Unsweetened Cocoa Powder, Prefer
5 eggs
2 1/2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces apricots, dried :
chopped
6 ounces semisweet chocolate chips
1. Preheat oven to 350F. Genereously grease a 12-cup bundt pan. Scatter 1/4 cup almonds over inside of pan. In a large bowl, beat together butter, cream cheese, and 1 3/4 cups sugar with an electric mixer on medium until light and fluffy, about 2 mins. Add cocoa and beat well. Add eggs, one at a time, beating well after each addition. 2. Sift together cake flour, baking powder, baking soda, and salt. Add to chocolate mixture. Beat with mixer on low until blended. 3. In a small bowl, mix together remaining 1/4 cup almonds, remaining 1/2 cup sugar, apricots, and chocolate chips. Spoon half of cake batter into prepared pan. Sprinkle 2/3 of apricot mixture over center of batter (mixture will burn if it touches the sides or middle tube of pan). Spoon on remaining batter and sprinkle remaining apricot mixture on top. 4. Bake 50 to 55 mins, or until a cake tester inserted in center comes out clean. Let cake cool in pan 15 to 20 mins, then invert onto a rack to let cool completely before serving.
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Apricot Almond Coffee Cake
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My thoughts: Right away I wasn't jazzed about this. The next day I said hey, this is better than yesterday. Today is day three and this cake is awesome. Let it sit. I promise you...it will be awesome if you just let it sit.
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3/4 cup sugar
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup sour cream = I FORGOT THIS and it was still good
1 1/2 cups apricot preserves
crumble topping (recipe follows)
Preheat oven to 350. Spray a 13x9-inch baking pan with nonstick cooking spray.
In a large bowl, beat butter and cream cheese at medium speed with mixer until blended. Add sugar, beating until creamy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, baking powder, baking soda, salt and nutmeg. Gradually add to butter mixture, beating until just combined. Stir in sour cream. Spread half of batter in prepared pan. Gently spread preserves over batter. Drop remaining batter by tablespoonfuls over preserves. Sprinkle with crumble topping. Bake for 30 minutes to 35 minutes or until a wooden toothpick inserted in center comes out clean. Let cool for 30 minutes before cutting.
crumble topping
3/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup butter
1/4 cup sliced almonds
In a small bowl, combine flour and brown sugar. Using a pastry blender cut in butter until mixture is crumbly. Stir in almonds.
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Apricot & Raspberry Coffee Cake Recipe | Summer Coffee Cake
The recipe for my Apricot & Raspberry Coffee Cake is available here
Hi lovelies, it's been a while since I shared a sweet recipe and since I am crazy about all things sweet, I thought it is about time to bring out another sweet recipe. Sometimes my recipes are inspired by the beautiful seasonal produce and today's star's are apricot's and raspberries. I really love both of these and I think they are also great together :) I hope you will enjoy my Apricot & Raspberry Coffee Cake recipe and will be trying it out :) It is a quick and easy to make recipe and it makes a great Summer Coffee Cake :) Happy Baking Lovelies!
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Apricot Cardamom Raisin Crunch Cake
Apricot Cardamom Coffee Cake : Up Next On The Award Winning Trailer Park Cooking Show!
Apricot Cardamom Coffee Cake sparkles with its sugar almond crust.
It will surely become a favorite to have with friends over coffee.
Using Dried Apricots, Golden Raisins and the unique zesty spice of Cardamom, this cake will be a hit!
It's topped with an old fashioned crushed sugar cube and almond topping that will bring a delightful crunch.
Golden, Zesty and Bright, this Coffee cake is a definite change from the standard Cinnamon Coffee Cakes.
I hope you get a chance to make it, and if you do, send pictures!
Love,
Jolene Sugarbaker
The Trailer Park Queen
NOTE : Recipe will be posted later, formatting that part!
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Chocolate Battenberg
Chocolate Battenberg.
Servings:
serving time8
Ingredients
1 1/2 cups butter
1 1/2 cups sugar
1/2 tablespoon vanilla extract
3 large eggs
2 cups flour
1/2 tablespoon baking powder
1/4 teaspoon kosher salt
3/4 cup whole milk
1/4 cup freshly brewed coffee
1/8 cup cocoa powder
1/2 teaspoon coffee extract
1 1/2 cups apricot jam
8 ounces chocolate, chopped
1 cup heavy cream
1 pinch salt
Powdered sugar
Instructions
Preheat oven to 450 degrees. Grease and line a 9 x 9 square cake pan and set aside.
In the bowl of a stand mixer, beat the butter and sugar until pale and aerated. Add vanilla extract and eggs, one at a time. Mix until just combined.
Add half of the flour, baking powder and kosher salt to the mixture. Pour in the milk and mix until just incorporated then add the the remaining flour, baking powder and salt.
Divide the mixture in half and place into two large bowls. Set aside.
Mix the cocoa powder into the hot coffee and mix into one of the bowls. Add the coffee extract and stir until well combined.
Spread a thin layer of the yellow cake batter on the bottom of the pan. Bake for 3 to 5 minutes until set. Top with a layer of cocoa coffee cake batter and bake for 3 to 5 minutes until set. Continue alternating layers and baking, ending with a final layer of cocoa. Remove from oven and allow to cool completely before cutting.
Using a ruler, cut the cake into 8 equal parts lengthwise. Using the apricot jam, attach the pieces to one another in two rows of alternating patterns. Wrap the cake in plastic wrap and chill for at least two hours or up to overnight.
For the ganache: In a heavy-bottomed saucepan, bring cream just to boiling. Place the chopped chocolate and salt in a heatproof bowl and pour the cream over. Allow to sit without mixing for about 5 minutes. Whisk until shiny and smooth then pour over chilled cake. Allow to set at room temperature.
Cut a strip of parchment and cross the surface of the cake on a diagonal. Sprinkle with powdered sugar to create a graphic line across the cake, then serve immediately.
DEEP CHOCOLATE CAKE W/ APRICOT JAM & LITE ITALIAN HAZELNUT BUTTERCREAM | FAKE IT WITH ME
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TOOLS:
8” CAKE PAN:
BC CAKE MIX:
MILK CHOCOLATE:
APRICOT JAM:
KITCHEN AID MIXER:
PIPPING BAGS:
# 1A PIPPING TIP:
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