Chocolate Apricot Coffee Cake Food

facebook share image   twitter share image   pinterest share image   E-Mail share image


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.


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


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 Prune Coffee Cake image

This is one of the best coffee cakes I have ever tasted. A real favorite whenever I serve it. I got the recipe many years ago from some McCalls cooking cards.

Provided by MarieRynr

Categories     Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 16

3/4 cup dried apricot
3/4 cup dried prune
3 cups flour
1/2 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup softened butter
1 1/2 cups sugar
4 eggs
1/2 tablespoon vanilla
1 cup sour cream
1/2 cup firmly packed light brown sugar
2 tablespoons softened butter
2 tablespoons flour
1 teaspoon cinnamon
2 tablespoons icing sugar (optional)


  • Preheat oven to 350*F.
  • Butter a 10" tube or Bundt pan and dust with flour.
  • Coarsely chop apricots and prunes. Toss to combine.
  • Sift together flour, baking soda, baking powder and salt. Set aside.
  • Beat butter until fluffy.
  • Gradually beat in sugar, then eggs, one at a time.
  • Add vanilla.
  • Blend in flour mixture, alternately with sour cream, beginning and ending with flour mixture. Blend until just smooth. Gently fold in prunes and apricots.
  • Mix the first four streusel ingredients with a fork until crumbly. (Will make approximately 1 cup of streusel). Turn 1/3 of batter into prepared pan, spreading evenly.
  • Sprinkle with 1/3 of streusel mixture.
  • Repeat, layering the remaining batter and streusel twice.
  • Bake 55 to 60 minutes, or until cake tester comes out clean.
  • Let cool in pan 20 minutes.
  • Remove from pan to platter.
  • Sift icing sugar over top if desired.
  • This cake can be served warm.


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 Orange Coffee Cake(Cook's Illustrated) image

To make the coffeecake even faster to prepare in the morning, prepare the streusel and measure out the dry ingredients for the cake the night before.

Provided by Coppercloud

Categories     Breads

Time 1h

Yield 1 cake, 8 serving(s)

Number Of Ingredients 16

1/3 cup light brown sugar
1/3 cup sugar
1/3 cup flour
1 tablespoon butter, melted and cooled
3 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 3/4 cups plain yogurt
1 cup brown sugar
1 cup sugar
3 eggs
7 tablespoons butter, melted and cooled
1 cup dried apricot, chopped
1 teaspoon orange zest, grated


  • 1. Preheat oven to 350 degrees F. Grease and flour a 9" x 13" pan.
  • 2. Topping: Mix together sugars and flour. Using fingers, mix in melted butter so it resembles wet sand.
  • 3. Mix all dry cake ingredients in a large bowl. In a separate bowl whisk together yogurt, sugars, eggs and butter. Fold into flour mixture and add chopped apricots and orange zest. Mix until combined then pour into prepared pan and smooth the top. Sprinkle streusel topping evenly over top.
  • 4. Bake for 45-50 minutes, rotating pan halfway through baking time. Toothpick inserted in centre should come out with just a few crumbs attached.

Nutrition Facts : Calories 660.2, Fat 15.6, SaturatedFat 9.1, Cholesterol 107.2, Sodium 532.1, Carbohydrate 122.6, Fiber 2.8, Sugar 80.2, Protein 10.3


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.

More about "chocolate apricot coffee cake food"

chocolate-cake-with-apricot-filling-recipe-cuisine-fiend image
Web Dec 16, 2020 150g (6 oz) good quality dark chocolate 200g (scant cup) double cream a knob of butter METHOD 1. Preheat the oven to 180C/350F/gas 4. Butter and flour or line with parchment a round 23cm …
See details

chocolate-apricot-cake image
Web 1. Heat oven to 350° F. Grease and line 8x4x3-inch loaf pan with parchment paper. 2. Beat butter and sugar in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Stir together flour …
See details

coffee-cake-with-chocolate-apricot-filling-challenge image
Web 1 Stir together brown sugar, cinnamon and cocoa. Add butter; blend with a fork until the mixture resembles coarse crumbs. 2 Stir in nuts. Set aside. Coffeecake 1 Preheat oven to 350°F. Butter a 9-inch square or 10-inch …
See details

apricot-coffee-cake-recipe-chocolate-zucchini image
Web Preheat the oven to 180°C (360°F) and grease a 22 cm (9'') cake pan, preferably springform. In a food processor, mix together the flour, baking powder, salt, baking soda and butter. Add in the sugar, and mix again. …
See details


Estimated Reading Time 2 mins
  • Cinnamon Upside-Down Coffee Cake. Recipe: Cinnamon Upside-Down Coffee Cake. Originally submitted to Southern Living in 1985, this classic coffee cake recipe will become a family favorite.
  • Strawberry-Rhubarb Skillet Coffee Cake. Recipe: Strawberry-Rhubarb Skillet Coffee Cake. We've found yet another use for your favorite cast-iron skillet.
  • Peach Streusel Coffee Cake. Recipe: Peach Streusel Coffee Cake. With just 20 minutes of hands-on time, you can turn fresh peaches into a decadent coffee cake.
  • Coffee Cake Muffins. Recipe: Coffee Cake Muffins. Enjoy the flavors of coffee cake in single servings sizes, no cutting required.
  • Caramel Apple Coffee Cake. Recipe: Caramel Apple Coffee Cake. This cake is down-home delicious and so easy you won't believe you started from scratch.
  • Apricot-Almond Coffee Cake. Recipe: Apricot-Almond Coffee Cake. Add a bit of refreshing fruity flavor to your coffee cake with apricot preserves. Slivered almonds and a vanilla glaze complete this easy breakfast treat.
  • Cinnamon Coffee Cake. Recipe: Cinnamon Coffee Cake. Meet your new go-to coffee cake recipe! Good year-round, easy to make, and oh-so-delicious, you'll want to enjoy it morning, noon, and night!
  • Bananas Foster Coffee Cake with Vanilla-Rum Sauce. Recipe: Bananas Foster Coffee Cake with Vanilla-Rum Sauce. The New Orleans-favorite dessert inspired this decadent coffee cake recipe that's topped with a spirited sauce.
  • Fresh Peach Coffee Cake with Pecan Streusel. Recipe: Fresh Peach Coffee Cake with Pecan Streusel. During summers in the South, we can't get enough of juicy fresh peaches.
  • Christmas Morning Coffee Cake. Recipe: Christmas Morning Coffee Cake. As the name suggests, this cake is an ideal treat to make ahead for Christmas morning.
See details

Web Once the cake has cooled for 5 to 10 minutes, remove the cake by inverting the pan onto a flat surface. Allow it to cool to room temperature, about 30 minutes, before glazing. Store …
See details

Web 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. …
See details

Web Feb 4, 2022 This combination of chocolate sponge cake, cherries and whipped cream may be a familiar one but in place of the often-dry chocolate Genoise sponge, a …
See details

Web Melt The Chocolate: Coarsely chop half of the chocolate then, using the microwave or a double-boiler, melt the chocolate. Set aside to cool to room temperature. Prepare The …
See details


See details

Web My big sister shared this sensational coffee cake recipe with me. The unique combination of flavors in the center swirl really sets this above the rest. Your guests will be surprised …
See details

Web Preheat oven to 350°. Spray an 8x8" baking pan with cooking spray. Make the topping by using a fork to mix together the sugar, flour, butter, and salt. Stir in the almonds and set …
See details

Web Cinnamon Chocolate Apricot Coffee Cake Recipe - This is so delicious. I made it with cherries instead of apricots and it was incredible. I got it from the Cake Mix Doctor. …
See details

Related Search