Apricot Raisin Coffee Cake Recipes

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.

APRICOT RAISIN COFFEE CAKE

Steps:

• I used my bread machine on the dough cycle but you may make your dough the traditional way if you prefer.
• Put water, eggs and oil in bottom of bread machine pan.
• Mix together the whole wheat flour, bread flour, and 4 teaspoons of the grated lemon rind, and add on top of your wet ingredients.
• On top of the flour mixture, add powdered milk, sugar, salt and yeast.
• Set bread machine to dough cycle.
• Meanwhile, using kitchen shears or a knife, cut up apricots to about the same size as your raisins, then measure them and mix together with the raisins.
• When dough cycle is complete, take out your dough and divide it into two pieces, one slightly larger than the other.
• Using your fingers or a dough roller, spread the larger piece of dough over the bottom of a well-greased 7"x11" or 9" square baking dish.
• Sprinkle approximately half of the brown sugar over the dough, then top with raisin-apricot mixture.
• Divide the other piece of dough into 24 small balls, then flatten each ball between your hands.
• Place the dough disks on top, distributing them evenly around the dish.
• Sprinkle with the remaining brown sugar, then the remaining 4 teaspoons grated lemon rind (I was able to get the whole 8 teaspoons rind from one lemon).
• Let rise in a very warm place for 30 to 45 minutes then bake in a preheated 350 degree oven for 12 to 15 minutes, or until lightly browned on top.
• Cut, eat and enjoy!

APRICOT COFFEE CAKE

Steps:

• 1. Position a rack in the center of the oven and heat to 350°F. Lightly butter an 11x8-inch glass baking dish.
• 2. Beat the butter in a medium bowl with a handheld electric mixer on high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Beat in the eggs, one at a time, beating well after each addition (don't be concerned if the mixture looks slightly curdled). Beat in the vanilla. Sift the flour, baking powder, and salt together and stir into the batter, then stir in the lemon juice and zest.
• 3. Spread evenly in the pan. Arrange the apricots over the batter, cutting them into halves or quarters if necessary to give the cake a uniform appearance. (There are often apricots of different sizes in the same can.) Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and cool completely before serving.
• 4. To serve, sift confectioners' sugar over the cake and cut into squares.
• Make Ahead.
• The cake can be made up to 1 day ahead, covered with plastic wrap, and served at room temperature.

GLAZED APRICOT COFFEE CAKE

Steps:

• In a large bowl, dissolve yeast in warm water. Add warm milk, egg and butter; mix. Add 2-1/2 cups flour, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , For filling, combine apricots and water in a small saucepan. Cover and simmer for 30 minutes. Cool 10 minutes. Pour into a blender; process at high speed until smooth. Stir in sugar and cinnamon; set aside., Punch dough down. Divide in half and roll each half into a 15x12-in. rectangle. Place on a greased baking sheet. Spread half of the filling in a 15x4-in. strip down center of dough. With a sharp knife, cut dough on each side of apricot filling into 1-in.-wide strips. Fold strips alternately across filling to give braided effect. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20 minutes or until golden brown. Cool on wire racks for 15 minutes. Meanwhile, in small bowl. combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over warm coffee cakes. Serve warm or allow to cool completely.

APRICOT COFFEE CAKE

Steps:

• Generously spray a 1-quart casserole or souffle dish with nonstick coating; set aside.
• In a large bowl combine 1 cup of the flour, the yeast, and the cardamom or nutmeg.
• In a saucepan heat and stir water, sugar, butter, and the salt just until warm (120 degree to 130 degree) and butter almost melts; add to flour mixture along with egg product; beat with electric mixer on low speed for 30 seconds, scraping the bowl constantly, then beat on high speed for 3 minutes.
• Using a wooden spoon, stir in apricots and remaining flour (batter will be stiff); spoon the batter into prepared casserole, cover and let rise in a warm place until nearly double (50 to 60 minutes).
• Bake in a 375 degree oven for 30 minutes (if necessary, cover the cake loosely with foil the last 10 minutes of baking to prevent over browning).
• Remove the coffee cake from casserole dish, cool slightly on a wire rack, If desired, serve warm cake with apricot spread.

CRUNCHY APRICOT COFFEE CAKE

Steps:

• 1. In medium mixing bowl, combine KELLOGG'S RICE KRISPIES cereal, 3 tablespoons sugar, ginger and the 1/4 cup margarine, mixing until crumbly. Set aside for topping. 2. Stir together flour, baking powder and salt. Set aside.3. In large mixing bowl, beat remaining 1/4 cup margarine and remaining 3/4 cup sugar until well blended. Add egg. Beat well. Stir in the 1/2 cup apricot syrup. Add flour mixture, mixing well. Spread in 8 x 8 x 2-inch baking pan coated with cooking spray. Chop apricots and spoon evenly over batter. Sprinkle with cereal topping.4. Bake at 350°F about 45 minutes or until cake begins to pull away from sides of pan. Serve warm. Garnish with more apricots, if desired.

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.