Apricot Jam Coffee Cake Recipes

COFFEE LAYER CAKE

Steps:

• Preheat your oven to 350F/ 180C and grease two 8-inch cake pans, set aside.
• In a large bowl whisk together the flour, baking powder, baking soda, and salt.
• In another large bowl with a handheld mixer or your stand mixer fitted with the paddle attachment beat the butter for 2 minutes, add the oil and mix for an additional minute.
• Add the sugar and beat for 2-3 minutes, until light and fluffy. Add the eggs.
• In a small cup or bowl add the coffee granulates and hot water- stir until coffee granulates have disappeared. Add to the wet ingredients.
• Gently fold in half of the flour mixture, then half of the buttermilk then repeat with remaining ingredients. Pour into prepared pan and bake for 20-25 minutes, or until you stick a toothpick in the center and only moist crumbs come out, no wet batter. Let cool on a wire rack for 20 minutes before inverting to cool completely.
• Place one cake layer on a cake board or serving plate, spread about 4oz (1/2 Cup) of frosting on the cake, making the edges higher to create a frosting dam for the apricot jam. Spread jam within that frosting dam and place remaining cake layer on top bottom face up- this helps create a flat top. Spread frosting on the top layer and decorate with roasted walnuts.

APRICOT JAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.
• Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
• Cream butter in a mixing bowl with an electric mixer. Gradually add sugar and beat until light and fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly on low after each addition.
• Pour 1/2 of the batter into the prepared pan and spoon 1/2 of the apricot preserves on top, spreading it to within 1/2 inch of the edges. Repeat with remaining batter and preserves.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving platter.

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.

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.