Apricot Coffee Cake

Apricot Coffee Cake

14 Reviews 1 Pic
GODGIFU
Recipe by  GODGIFU

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

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat oven to 375 degrees F (190 C).
  2. 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.
  3. Spread the batter into a greased 8 inch square pan, and sprinkle the diced apricots evenly over the top. Dust with cinnamon and sugar.
  4. Bake in the preheated oven approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

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Reviews (14)

Rate This Recipe
MARGALO
56

MARGALO

We found this recipe to be very good with the following modifications: sugar was increased in the batter to 1/2 cup and in the topping to 2 tablespoons. I used milk instead of the milk powder plus water. I baked it quite a bit longer than called for, probably because the apricots were very juicy.

Shari Brown
18

Shari Brown

Absolutely incredible, economical, EASY recipe. I did as suggested by other reviews and increased the sugar to 1/2 cup. I also used whipping cream instead of powdered milk and water, and increased the vanilla 3 fold...which gave the cake a great flavor. I was so impressed with the ease of making this, and how few ingredients and items on hand are in pantry. My husband and I ate the whole thing. I also used a rectagular glass pan which worked well. I baked mine for 40 minutes. I also had one small peach which I added to the apricots, added 3 times the sugar with cinnamon, and it was so good. DEFINITELY a coffee cake for company!

GracieBonica
14

GracieBonica

I read several of the reviews for this recipe, and increased the sugar in the batter to 1/2 cup, used 3 tbsp. of butter, and regular milk instead of powdered. I also spread half the batter in the pan, then topped the half with a mixture of cinnamon sugar, added the other half of the batter and proceeded with the directions for the topping. Baking took exactly 45 minutes, and when the cake had cooled slightly, I added a powdered sugar and milk icing. Tangy and sweet, this coffee cake really wakes up your taste buds! I will definitely make this again. Fresh apricots are difficult to find here, but I am sure that well-drained, canned apricots could be used.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 135 cal
  • 7%
  • Fat
  • 3.3 g
  • 5%
  • Carbs
  • 23.4 g
  • 8%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

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