yummy Howto make the best APRICOT & PINEAPPLE WALNUT COFFEE CAKE - By Ani
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APRICOT & WALNUT COFFEE CAKE
This cake is a rich, dance, coffee cake
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Ingredients :
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2 c sifted All Purpose Flour
2 envelopes Vanilla Sugar
2 1/4 tsp. Baking Powder
2 strikes melted Butter
3/4 c sifted Powdered, Sugar
4 Eggs / room temperature
1/2 tsp. To 1 tsp. Nutmeg / your choice
1/2 c Roasted Walnuts / coarsely chopped
1/8 tsp. Salt / a small pinch
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SUGAR GLAZE
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1/2 c Powdered Sugar
1 Tbsp. Milk or 1/2 & 1/2 cream
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APRICOT JAM as much as needed
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Directions:
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1)Preheat your oven 350*F
2)Grease with cold butter your pan all over, including the sides very well and place in refrigerator.
3) Sift the flour with the baking powder together.
4) Melt the butter and cool off.
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5) Batter preparation ...
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Break your eggs into a mixing bowl and beat for 2 minutes nonstop on medium to high speed.
Add the nutmeg, powdered sugar and vanilla sugars and beat another 2 minutes.
Add gradually half of your flour and mix until incorporated.
Then slowly add while mixing the melted butter . Mix until butter has been absorbed.
Now gradually add the remaining flour to the batter and mix until well incorporated.
Pour into your pan and with a rubber spatula spread it evenly.
Now take the sharp knife and poke holes throughout the batter.
Phone on your application or jelly on top without pressing on it. Just let the apricots fall off your spoon.
Groups in your oven, for 25 minutes on the middle rack of your oven.
When you see the top and the sides of your cake turning golden brown turn off your oven. But do not take the cake out. Leave the case as is for 5 minutes in oven, then remove and place on a metal rack and cool off completely.
Glaze your cake with the powdered sugar. But make sure your cake is completely cooled off. If you're in a hurry? You can rest your cake outside for 15 minutes then place in refrigerator to cool off completely, would following with the glaze.
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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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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
Apricot & Raspberry Coffee Cake Recipe | Summer Coffee Cake
The recipe for my Apricot & Raspberry Coffee Cake is available here
Hi lovelies, it's been a while since I shared a sweet recipe and since I am crazy about all things sweet, I thought it is about time to bring out another sweet recipe. Sometimes my recipes are inspired by the beautiful seasonal produce and today's star's are apricot's and raspberries. I really love both of these and I think they are also great together :) I hope you will enjoy my Apricot & Raspberry Coffee Cake recipe and will be trying it out :) It is a quick and easy to make recipe and it makes a great Summer Coffee Cake :) Happy Baking Lovelies!
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#inthekitchenwithelisa #coffeecake #coffeecakerecipe
Coffee cake recipe apricot prune coffee cake
A delicious recipe for apricot and prune coffee cake. Delicious swirls of buttery cinnamon.Visit beautyandthebay.ca for the full recipe #Newfoundland #baking #recipe #triedandtrue