Chocolate Apricot Coffee Cake Food

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Apricot Danish Coffee Cake image

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

1 (18.25 ounce) package white cake mix
3 eggs
1 ½ cups sour cream
1 (15 ounce) can apricot halves, drained
1 tablespoon butter
½ cup slivered almonds
1 (8 ounce) package cream cheese
2 tablespoons milk
⅔ cup confectioners' sugar
2 teaspoons water


  • 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


Apricot Coffee Cake image

A nicely tart, and very tasty, coffee cake made with fresh apricots, and sprinkled with cinnamon and sugar.

Provided by GODGIFU

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
6 tablespoons white sugar
1 egg
2 tablespoons butter or margarine
¼ cup dry milk powder
⅔ cup water
1 teaspoon vanilla extract
2 cups pitted and diced fresh apricots
¼ teaspoon ground cinnamon, or to taste
1 tablespoon white sugar, or to taste


  • 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.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 23.4 g, Cholesterol 23.2 mg, Fat 3.3 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 187.2 mg, Sugar 10.8 g


Apricot Crumble Cake image

Apricot preserves are baked inside this moist coffee cake. After baking, the warm cake is spread with a cinnamon-coconut crumble and broiled until golden.

Provided by My Food and Family

Categories     Dairy

Time 1h5m

Yield 24 servings

Number Of Ingredients 14

1-3/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter or margarine, softened
1-1/4 cups granulated sugar
2 eggs
1/4 cup milk
1 tsp. vanilla
1 jar (10 oz.) apricot preserves
2 cups BAKER'S ANGEL FLAKE Coconut
2/3 cup packed brown sugar
1/3 cup butter or margarine, melted
1 tsp. ground cinnamon


  • Heat oven to 350°F.
  • Combine flour, baking powder and baking soda. Beat cream cheese, 1/2 cup butter and granulated sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Blend in milk and vanilla. Gradually add flour mixture, beating well after each addition.
  • Pour half the batter into 13x9-inch pan sprayed with cooking spray. Dot with preserves; cover with remaining batter.
  • Bake 35 to 40 min. or until toothpick inserted in center comes out clean.
  • Heat broiler. Combine coconut, brown sugar, 1/3 cup butter and cinnamon; sprinkle over warm cake. Broil, 4 inches from heat, 2 to 3 min. or until golden brown. Cool.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g


Cinnamon Chocolate Apricot Coffee Cake image

Can use dried apricots or cherries, would be great with coffee in the morning either way ! Recipe originally from the Cake Doctor book. Picture from the internet.

Provided by Carol Junkins

Categories     Cakes

Time 1h

Number Of Ingredients 11

vegetable oil spray for misting the pan and flour for dusting the pan.
1 pkg 18.25 ounces plain white cake mix
3/4 c finely chopped dried apricots or dried cherries
1/2 c miniature semisweet chocolate chips
1 tsp ground cinnamon
1 pkg 3.4 ounces vanilla instant pudding mix
1 c sour cream
1/2 c vegetable oil, such as canola, corn, safflower, soybean, or sunflower
1/4 c granulated sugar
4 large eggs
2 tsp confectioners' sugar


  • 1. Place a rack in the center of oven and preheat to 350 degreesF. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan inside.
  • 2. For the streusel filling, place 2 tablespoons cake mix, the apricots, chocolate chips, and cinnamon in a small mixing bowl and stir until well combined. Set the bowl aside.
  • 3. Place the remaining cake mix, the pudding mix, sour cream, oil, sugar, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scrapping the sides down again if needed. The batter should look thick and smooth. Pour two-thirds of the batter into the prepared pan and smooth the top with the rubber spatula. Spoon the filling over the third of the batter over the filling and smooth it out with the rubber spatula. Place the pan in the oven.
  • 4. Bake the cake until it is light brown and springs back when lightly pressed with your finger. 40 to 45 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to complete cooling. Or transfer the cake to a serving platter to slice and eat while still warm. Sift the confectioners sugar over the top for garnish.
  • 5. Store this cake, covered in aluminum foil or under a glass cake dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil for up to 6 months. Thaw the cake overnight on the counter before serving.


Almond Apricot Coffee Cake image

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

1 cup butter, softened
2 cups sugar
3 large eggs
1 cup sour cream
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup slivered almonds, divided
1 jar (10 to 12 ounces) apricot preserves, divided
Confectioners' sugar, optional


  • 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.


Apricot Raisin Coffee Cake image

Make and share this Apricot Raisin Coffee Cake recipe from

Provided by GrandmaIsCooking

Categories     Yeast Breads

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 13

3/4 cup warm water
2 eggs, beaten
2 tablespoons sunflower oil (or your preferred oil)
1 cup whole wheat flour
1 1/2 cups bread flour
8 teaspoons fresh lemon rind, freshly grated, divided
1/2 cup powdered milk
1 tablespoon sugar
1 teaspoon salt
1 (1/4 ounce) package active dry yeast
1 cup brown sugar, divided
1/3 cup raisins
1/3 cup apricot (measure after cutting, see instructions)


  • 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!


Chocolate Almond Coffee Cake image

This recipe is from Nestle Very Best Baking. It is so good. I love having this with my evening coffee on Saturday Nights.

Provided by Lori Bailey

Categories     Breads

Time 55m

Yield 16 serving(s)

Number Of Ingredients 17

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
3/4 cup packed brown sugar
1/4 cup honey
1 teaspoon almond extract
3 large eggs
1/2 cup milk
1 (12 ounce) package nestle toll house semi-sweet chocolate bits, divided
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup butter or 1/4 cup margarine
3/4 cup sliced almonds
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon milk


  • Preheat oven to 350 degrees.
  • Grease and flour two 9-inch round cake pans.
  • Combine flour, baking powder, baking soda and salt in small bowl.
  • Set aside.
  • Beat butter, sugar, honey and almond extract in large mixer bowl until creamy.
  • Add eggs one at a time, beating well after each addition.
  • Gradually beat in flour mixture alternately with milk.
  • Stir in 1 cup morsels.
  • Divide batter into prepared cake pans.
  • In medium bowl add brown sugar and cut in butter or margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.
  • Stir in sliced almonds and 1/2 cup morsels.
  • sprinkle over batter.
  • Bake for 20 to 30 minutes or until wooden pick inserted in center comes out clean.
  • Cool in pans for 15 minutes.
  • Melt remaining 1/2 cup morsels, butter or margarine and milk in small saucepan over low heat, stirring until smooth.
  • Drizzle over coffeecake.
  • Yummy!

Nutrition Facts : Calories 415.3, Fat 21.4, SaturatedFat 11.8, Cholesterol 73.9, Sodium 286.2, Carbohydrate 51.5, Fiber 2.5, Sugar 32.6, Protein 5.5


Apricot Coffee Cake image

Yeast is used in this coffee cake. The dried apricots and cardamom gives it a yummy flavor. Let rise time is not included in prep time (50 To 60 minutes). This diabetic recipe comes from Better Homes and Gardens.

Provided by Barb G.

Categories     Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

nonstick cooking spray, for coating pan
2 cups flour
1 (1/4 ounce) package active dry yeast
1/2 teaspoon ground cardamom or 1/2 teaspoon nutmeg
1/2 cup water
2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
2 tablespoons butter
1/4 teaspoon salt
1/3 cup egg substitute
1/3 cup finely snipped dried apricot
no-sugar-added apricot jam


  • 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.


Apricot and cinnamon cake image

Delicious apricots make this cake so succulent and soft.

Provided by bakingchef15

Time 1h40m

Yield Makes Slices

Number Of Ingredients 9

8oz self raising flour
2 level tsp ground cinnamon
4oz English butter
5oz soft brown sugar
4-6oz dried apricots, chopped
1tbsp honey
3 tbsp milk
2 eggs, beaten
Runny honey to glaze


  • Pre-heat oven to 170c. Butter and base line a cake tin.
  • Combine the flour and cinnamon in a bowl. Rub in the butter until it resembles fine breadcrumbs.
  • Stir in the sugar and apricots. Mix the honey and milk together and add to the dry mixture with the eggs. Mix well with a metal or wooden spoon.
  • Spoon into cake tin.
  • Bake for 1hour 20min until firm to touch, turn onto wire rack, while warm glaze with honey then glaze again while cooling.

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