SOUR CREAM CAKE RECIPE | Apricot Cake Recipe | Crumble Pie | Apricot Coffee Cake
Today I want to show you how to make a No Bake Berry Cheesecake. This mixed berry cheesecake has a bright berry taste, a smooth and silky texture and a buttery graham cracker crust. A perfect chilled summer treat!
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SOUR CREAM CAKE RECIPE Printable Recipe –
INGREDIENTS FOR THE CRUST:
190g sifted flour
60g powdered sugar
1 tsp baking powder
¼ tsp salt
2 egg yolks
100g cold butter
INGREDIENTS FOR THE FILLING:
2 egg whites
1/8 tsp salt
110g powdered sugar
500g sour cream
50g cornstarch + 1 tsp
3-4 large apricots
230-250g cherries
2 tbsp sugar + 1 tsp cinnamon (optional)
NOTES:
• Before starting to beat the egg whites, make sure that the mixing bowl, the whisk attachment or anything else that will touch the egg whites are very clean and dry, so no residual oil or fat is left behind to disturb or deflate it.
• You can use any other fruits or berries you like.
--LINKS—
--Hand Mixer (Amazon):
--Mixing Bowl (Amazon):
--8-inch Springform Pan (Amazon):
*** Learn 15 Different Ways to Shape Bread Rolls (FREE DOWNLOAD): ►
-- SOUR CREAM CAKE RECIPE --
To make this Sour Cream Cake Recipe, watch my video all the way through and follow the recipe for great results!
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CHECK OUT OUR LATEST RECIPES:
NO BAKE BERRY CHEESECAKE | How to Make No Bake Cheesecake | Summer Desserts | No Bake Dessert
NO BAKE STRAWBERRY DESSERT| Strawberry Mimosa | Strawberry Dessert | Brunch Desserts |Fruit Tiramisu
FRESH STRAWBERRY CAKE | Fraisier Cake Recipe | Summer Cake Recipe | Strawberry Dessert
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Apple Crumble Coffee Cake - Food Wishes
If you like apple crumble, and you like coffee cake, then you will absolutely love this Apple Crumble Coffee Cake, which offers the best of both worlds. Plus, if you like both those things, AND you’re a fan of the Dutch apple pie, this might just become your new favorite dessert recipe. Sorry, I mean breakfast recipe.
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Apple Crumble Coffee Cake recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Apricot coffee cake recipe by Shazia ????
Salam viewers! hope you all are fine.Today I made delicious apricot coffee cake and it's so so so delicious that i crave it daily. hopefully you all find this recipe helpful. Thanks ????
#ijazansarifoodsecrets #kitchenwithamna #foodfusion #hafsaskitchen #apricotdessert #apricotcake #desserts #easyrecipes #fyp #easydesserts
Moist APRICOT ALMOND COFFEE CAKE ???? So YUMMY ???? #shorts #short #cake #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.
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Recipe Apricot-Lemon Coffeecake
Recipe - Apricot-Lemon Coffeecake
INGREDIENTS:
●1 (14 1/4-ounce) can apricot halves, drained, juice reserved
●1 1/4 cups all-purpose flour
●1/2 cup granulated sugar
●1/2 cup butter, softened
●1/2 cup sour cream
●2 large eggs
●1 teaspoon baking powder
●1/3 cup granulated sugar
●2 tablespoons butter
●2 tablespoons all-purpose flour
●1 teaspoon grated lemon peel
●1/2 cup powdered sugar
●1 tablespoon reserved apricot juice, or more if needed
Ricotta & Apricot Bundt Cake (Sugar-Free Coffee Cake Recipe)
Every now and then I feel like having a spongy but dense and moist cake with my afternoon coffee or tea. And this is how this sugar-free ricotta & apricot Bundt cake recipe was born. I really like fruit, whether it's fresh, frozen, or dried and apricots are no exception. Their sunny color, along with their distinctive flavor and fragrance always brings me joy.
For a creamier texture I chose ricotta but because of the added kefir and baking soda, the cake gets to rise a little. It keeps well for up to 4 days on the table, sealed in a plastic bag or in an airtight container. Don't refrigerate it! It will dry out.
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Dried Apricots:
Erythritol:
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Ingredients
200 g dried apricots
250 g ricotta
100 g erythritol
2 eggs
60 ml kefir
60 g butter (melted, not warm)
5 g lemon zest (dried and ground, or fresh)
250 g all-purpose flour
1 tsp. baking powder
1/2 baking soda
a little salt
Directions
1. In a food processor blend the apricots with the ricotta until you obtain a paste. Then add the erythritol and continue mixing.
2. Add the eggs and add then add the kefir, followed by the butter and, finally, the lemon zest.
3. In a mixing bowl sift together the flour, baking soda, baking powder, and salt. Pour the wet ingredients over and bring everything together with a spatula. Mix until you obtain a smooth dough.
4. Preheat the oven to 170°C (338°F).
5. Dollop the dough into your buttered and dusted Bundt pan and level it with the spatula. Bake the cake for 45 minutes.
6. Remove from the tin after an hour and decorate with powdered erythritol and more dried apricots. Enjoy with freshly brewed coffee or tea.
#apricotcake #sugarfreecoffeecake #ricottadessert
Music by Joel Cummins.