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How To make Apricot Coffee Cake

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Apricot filling: 2 1/4 c Apricots; dried
Crumb topping 1/2 c Flour; unsifted
Bring apricots to a boil; cook until liquid is absorbed and apri- cots are tender, about 20 min.Sieve; stir in seive. Mix crum mixture till crumbly. I like to add about 1/4 cup sliced almonds. Vi, This is the recipe I told you about.Make the All-Purpose Butter Roll recipe(that came with your Bread Ma- chine on the dough setting).Roll dough into a rectangle (I divided the dough in half and rolled each half to 12"x7") Spread apricot filling down center third of dough lengthwise (12") now cut slits 1 inch apart on either side of filling (you should have 12 strips) criss cross over filling. Place on greased baking sheet.Sprinkle with crumb topping and let rise in warm place till double. Bake 350* for 15-20 minutes. Cool slightly and drizzle with conf sugar icing.1 cup ten x sugar and a few tbs water. FROM: JUDITH JOHNSON (FHWJ72A)

How To make Apricot Coffee Cake's Videos

Amazing Crumb Cake Recipe

Soft, flavorful, and delicious, this Crumb Cake recipe is the best you’ll ever make. The cake is so moist and buttery that it’ll practically melt in your mouth. You will also not be able to get enough of the crispy but soft crumb topping! Perfect for breakfast or dessert, this cake recipe is a classic. This is one of my favorite kinds of coffee cake, which is a cake to enjoy with coffee, no coffee inside :)

RECIPE:

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APRICOT ALMOND COFFEE CAKE | Old-Fashioned Style | DIY Demonstration Recipe

Old-Fashioned APRICOT ALMOND COFFEE CAKE!! A delicious way to start your holiday mornings or any other morning of the year!! Recipe below...

APRICOT ALMOND COFFEE CAKE

Lightly grease and flour a 9-inch springform pan or regular round or square pan. Set aside.

Preheat oven to 350 degrees F.

2-1/2 cups all-purpose flour

1 cup sugar (3/4 cup for batter and 1/4 cup for cream cheese filling)

3/4 cups chilled butter, cubed

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (8 oz.) sour cream

2 eggs (1 egg for batter and 1 egg for cream cheese filling)

1 (8 oz.) pkg. cream cheese, softened

3/4 cup apricot preserves, or substitute peach, cherry, or orange marmalade

1/2 cup sliced almonds, or substitute with chopped pecans or walnuts

1. In a large bowl; add flour and 3/4 cups sugar. Whisk well. Cut in butter until crumbly. Reserve 1/2 cup for topping. Add baking powder, baking soda, and salt to the remaining mixture. Whisk. Set aside.

2. In a medium bowl; add 1 egg, sour cream, vanilla extract, and almond extract. Whisk until well blended. Add to flour mixture. Stir well. Dough will be thick and sticky. Add batter to prepared baking pan. Use water dampened finger tips to evenly spread out batter.

3. Beat together additional egg, remaining sugar, and cream cheese until smooth and creamy. Spread evenly on top of batter. Spoon preserves over top.

4. Sprinkle with reserved crumb mixture and top with sliced almonds.

5. Bake on the middle oven rack for 50-60 minutes or until toothpick inserted come out clean. Cool in pan for 10 minutes, before removing loosen sides of springform pan. Cool completing on cooling rack for 1-3 hours.

TIPS: Store in airtight container for 1 day on countertop, or freeze up to 3 months.

~~~ENJOY your APRICOT ALMOND COFFEE CAKE~~~

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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.

Made with LOVE :)

Music by...Kevin MacLeon (

#cake #recipe #food

Apricot and Fresh Cream Coffee Cake! Annie's Kitchen

Hello and welcome back to my kitchen!

Today I am teaching you how to make my delicious coffee cake! I wanted to make a light, tasty cake and opted to make it with fresh cream instead of traditional butter cream frosting; this also makes for a healthier cake by cutting out so much of the sugar you would find in a traditional butter cream frosting and a ton of calories you would find in the butter (although this cake hardly counts as low calories!)...and it tasted really delicious, especially with that apricot jam running through, giving it that tiny bit of fruity sweetness to cut through the bitterness of the coffee. I really recommend this recipe!

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Almond & Apricot Cake Recipe | CupcakeGirl

This cake is super moist and very easy to make!
If you don't like apricots feel free to substitute other fruit :)

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RECIPE:
INGREDIENTS:
- 500g can of apricot halves
- 1 cinnamon stick (or 1 T cinnamon powder)
- 1 vanilla pod, cut open (or 1 T vanilla essence)
- 1/4 cup brown sugar
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- 180 grams butter, melted**
- 3/4 to 1 cup plain white sugar***
- 3 eggs
- a dash of vanilla
- 3/4 cup self raising flour
- 3/4 cup almond meal
* I actually used a bigger can but there was heaps of left over puree so if you wont end up using that just use this size tin.
** if you don't use salted butter and a pinch of salt when adding the flour and almond meal.
*** This recipe originally called for 1 and 1/4 cups of sugar, however many comments found this a little sweet. I've changed the recipe to 3/4 to 1 cup of sugar. If you're not much of a sweet tooth stick to 3/4 cup, but if you have more of a sweet tooth like me feel free to add a full cup!

METHOD:
1. Open the apricots and reserve 6 nice looking, similar shaped apricots.
2. Place the remaining apricots and the syrup in a saucepan.
3. Bring to a simmer, then add the vanilla pod, cinnamon and brown sugar, stir.
5. Leave to simmer while making the cake batter.
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1. Preheat oven to 180°C (350°F)
2. Add melted butter and sugar to a large bowl, stir well.
3. Add 1 egg and combine.
4. Add the other 2 eggs and whisk until well combined.
5. Add the vanilla and whisk.
6. Add the flour and almond meal and fold together gently with a spatula until combined.
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1. Sieve the apricots to make a puree. Reserve the syrup.
2. Grease and line a cake tin, I used a 20cm (8) tin.
3. Pour in half of the cake batter.
4. Add some of the apricot puree and spread around.
5. Pour in the rest of the cake batter.
6. Add the six apricots to the top of the cake.
7. Bake for 30-40 minutes or until the cake is golden brown and a skewer inserted comes out clean.
8. While the cake is cooling brush on some of the reserved sugar syrup over the top to moisten the cake.
9. Allow to cool completely then serve & enjoy! :)

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Apricot Kuchen - German Coffee Cake

Trying to duplicate Apricot Kuchen that my Grandmother used to make. She called it Coffee Cake or Kuchen, an old German recipe. In fact Kuchen is the German word for cake. I tried using fresh, dried, and canned apricots. I think the fresh ones were the best. Apricots, apples peaches, or strawberries can all be used. I made a couple with mangos and they were great! Recipe ingredients are below.

Dough
1 egg
1/4 cup sugar
1/8 tsp cinnamon
1 tablespoon Instant Yeast
1 cup warm whole milk
4 tablespoons butter
2.5 cups All Purpose Flour

Custard
3 eggs
1/2 cup whole milk
1 1/2 cups heavy cream
1/4 cup sugar
1/8 tsp cinnamon
Pinch of salt

Filling
10-12 fresh apricots

Sprinkle lightly with cinnamon and nutmeg

Bake at 350F for 30 minutes
Cool before serving to let custard set up.

Makes two 9 inch pie plates

LAUSD Coffee Cake ????☕

Anyone who was in the LAUSD probably had one of these coffee cakes at some point. I was missing these a while back and managed to find the official recipe online. Check it out below~

LAUSD coffee cake recipe:
???? 3 3/4 cups all-purpose flour
???? 1/2 cup + 2 tbs non-fat dry milk
???? 1 1/4 tsp salt
???? 1 tsp nutmeg
???? 1 1/2 tsp cinnamon
???? 3 1/2 tsp baking powder
???? 3/4 tsp baking soda
???? 2 tbs vinegar
???? 1 1/2 cup water
???? 1 cup + 2 tbs oil
???? 1 cup sugar
???? 1 1/4 cup brown sugar
???? 2 eggs

Topping:
???? 3/4 cup + 3 tbs all-purpose flour
???? 1/4 cup + 1 tbs packed brown sugar
???? 1/4 cup sugar
???? dash of salt
???? 1/4 + 1/8 tsp cinnamon
???? 1/4 + 1/8 tsp nutmeg
???? 1/4 cup oil

Cake: Combine the dry ingredients (flour, powdered milk, salt, nutmeg, cinnamon, baking powder, baking soda), mix thoroughly/sift then set aside. In a separate bowl, combine the water and vinegar. In a large mixing bowl combine the oil, sugar, and brown sugar. Beat the eggs one at a time into the oil/sugar mixture. Slowly add the dry ingredients and the water/vinegar into the wet ingredients and mix until combined. Pour batter into a 9x13 greased baking pan lined with parchment paper (in the video I saved enough batter to make two smaller loaves to give away but you don't have to do this).

In a separate bowl, combine all the ingredients for the topping and mix thoroughly. Sprinkle the topping evenly over the raw cake batter. Bake in a preheated oven at 375°F for about 45 minutes or until a toothpick comes out clean.

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