Apricot Coffee Cake no. 3 - Kitchen Cat
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★ Kitchen Cat ★ Apricot Coffee Cake Recipe no. 3.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
Crumb Topping
Apricot Filling:
2 1/4 c : Apricots; Dried
1/2 c : Flour; Unsifted
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 Almond Coffee Cake
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My thoughts: Right away I wasn't jazzed about this. The next day I said hey, this is better than yesterday. Today is day three and this cake is awesome. Let it sit. I promise you...it will be awesome if you just let it sit.
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3/4 cup sugar
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup sour cream = I FORGOT THIS and it was still good
1 1/2 cups apricot preserves
crumble topping (recipe follows)
Preheat oven to 350. Spray a 13x9-inch baking pan with nonstick cooking spray.
In a large bowl, beat butter and cream cheese at medium speed with mixer until blended. Add sugar, beating until creamy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, baking powder, baking soda, salt and nutmeg. Gradually add to butter mixture, beating until just combined. Stir in sour cream. Spread half of batter in prepared pan. Gently spread preserves over batter. Drop remaining batter by tablespoonfuls over preserves. Sprinkle with crumble topping. Bake for 30 minutes to 35 minutes or until a wooden toothpick inserted in center comes out clean. Let cool for 30 minutes before cutting.
crumble topping
3/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup butter
1/4 cup sliced almonds
In a small bowl, combine flour and brown sugar. Using a pastry blender cut in butter until mixture is crumbly. Stir in almonds.
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 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
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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