APRICOT DANISH COFFEE CAKE
A wonderful cake to serve as a special breakfast with coffee or tea. This takes a little time to prepare, definitely worth it.
Provided by Cindy Carnes
Categories Desserts Cakes Cake Mix Cake Recipes Coffee Cake
Time 50m
Yield 15
Number Of Ingredients 10
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.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 40.1 g, Cholesterol 65.8 mg, Fat 17.4 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 303.3 mg, Sugar 29.7 g
FRENCH ALMOND COOKIE CAKE WITH APRICOT CREAM CHEESE GLAZE
This little French cake, (kind of like a giant cookie bar), takes hardly any time at all and is rich and wonderful to serve at tea, brunch, or anytime you want to feel pampered, or need a unique and fancy dessert on the table fast. Originally from AverieCooks.
Provided by Chef PotPie
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cake - Preheat oven to 350°F Spray a 9-inch cake round with floured cooking spray, or grease and flour the pan; set aside.
- In a large microwave-safe bowl, melt the butter, about 75 seconds. Allow butter to cool momentarily so you don't scramble the egg.
- Add all remaining cake ingredients (except flour) and whisk until smooth. Stir in the flour until just combined; don't overmix. Turn batter out into prepared pan. Top with optional slivered almonds.
- Bake for 30 to 35 minutes, or until top is golden and set, and edges will be firmer and pulling away slightly from sides of pan. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.
- Allow cake to cool in pan on a wire rack for about 15 minutes. Turn cake out onto rack and allow it to cool completely. While cake cools, make the glaze.
- Apricot Cream Cheese Glaze - Combine all ingredients in a small bowl and whisk until combined, or beat with a mixer until combined. Spread glaze on top of cake (does not have to be completely cooled), slice and serve. Cake will keep airtight in the refrigerator for up to 5 days.
Nutrition Facts : Calories 404.4, Fat 16.9, SaturatedFat 10.2, Cholesterol 80.2, Sodium 45, Carbohydrate 57.2, Fiber 0.8, Sugar 37.9, Protein 3.8
ALMOND APRICOT COFFEE CAKE
The nutty aroma and delicate fruit flavor make this cake special enough to serve to company. Strawberry or raspberry preserves can be used as a tasty variation. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 370 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 231mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
FRENCH ALMOND CAKE
Make and share this French Almond Cake recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350 degrees. Butter an 8 inch square pan.
- Combine butter and sugar in mixing bowl; beat until light and fluffy. Add almonds; beat 1 minute. Add eggs one at a time mixing between each addition. Add baking powder and flavorings. Gently fold in flour; 1 tbsp at a time. Scrape batter into prepared pan.
- Bake at 40-45 minutes until a wooden toothpick inserted comes out clean. Let cool completely. Sprinkle with powdered sugar, when cool.
Nutrition Facts : Calories 146.3, Fat 10.2, SaturatedFat 4.2, Cholesterol 50.1, Sodium 88.1, Carbohydrate 11, Fiber 0.8, Sugar 6.6, Protein 3
FRENCH ALMOND COOKIES
Provided by Molly O'Neill
Categories easy, dessert
Time 45m
Yield About 11 dozen cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Cream the butter and sugars together until smooth. Stir in the honey, eggs and ground almonds. Combine the flour and the baking soda. Stir into the butter mixture until combined.
- Pinch off a piece of dough the size of a walnut. Roll it between your palms to form a cigar shape. Place on a parchment-lined cookie sheet. Repeat, placing cookies 2 inches apart. Push a slivered almond into the center of each cookie. Bake until golden brown, about 10 minutes.
- Immediately transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer, for up to 6 months. Defrost 30 minutes before serving.
Nutrition Facts : @context http, Calories 47, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 22 milligrams, Sugar 3 grams, TransFat 0 grams
APRICOT-ALMOND CREAM CAKE
Looking to add something special to your usual almond cream cake? Try our Apricot-Almond Cream Cake for a new twist on a family favorite. The apricot addition makes for some very inviting and fruity notes they will want again and again.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h44m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 2 (8-inch) round cakes, substituting square pans for the round pans if desired. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Meanwhile, cook nuts and 3 Tbsp. sugar in nonstick skillet on medium-high heat 5 min. or until sugar is completely dissolved and nuts are evenly coated with sugar glaze, stirring constantly. Spread onto baking sheet sprayed with cooking spray; cool completely.
- Cut apricots in half; discard pits. Cut fruit into thin slices. Reserve a few apricot slices for garnish. Beat cream cheese in medium bowl with mixer until creamy. Add remaining sugar; mix well. Gently stir in COOL WHIP, then remaining sliced apricots.
- Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading 3/4 cup COOL WHIP mixture between each layer.
- Microwave fruit spread in microwaveable bowl on HIGH 20 sec. or until heated through; stir. Drizzle over cake; spread to completely cover top of cake, allowing excess fruit spread to drizzle down side.
- Top cake with remaining COOL WHIP mixture. Garnish with reserved apricot slices. Break candied nuts into small pieces; sprinkle over cake.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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