Best 3 Chocolate Apricot Coffee Cake Recipes
Indulge in a delightful journey of flavors with our Chocolate Apricot Coffee Cake, a masterpiece that harmoniously blends the richness of chocolate, the tanginess of apricots, and the comforting aroma of coffee. This delectable treat is a symphony of textures, featuring a moist and tender crumb, a layer of sweet and juicy apricot preserves, and a decadent chocolate streusel topping. The Apricot Walnut Coffee Cake is a delightful variation, boasting a medley of sweet apricots, crunchy walnuts, and a hint of cinnamon, while the Crumb Coffee Cake offers a classic experience with a buttery crumb topping. Embrace the simplicity of the Sour Cream Coffee Cake, a timeless recipe that delivers a moist and flavorful cake with a tender crumb. For a touch of elegance, try the Streusel Coffee Cake, adorned with a buttery streusel topping that adds an extra layer of texture and indulgence.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE-APRICOT COFFEE CAKE
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 and delighted with the apricot-chocolate filling.-Carol Wit, Tinley Park, Illinois
Provided by Taste of Home
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. In a small bowl, combine first seven ingredients; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer half the batter to a greased and floured 10-in. fluted tube pan. Sprinkle filling over batter. Top with remaining batter. Bake 50-55 minutes or until a toothpick inserted in the center comes out clean. , Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 424 calories, Fat 18g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 496mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.
APRICOT & WHITE CHOCOLATE COFFEE CAKE
Here's a luscious make-and-take recipe for those holiday brunches you're invited to. It couldn't be simpler or quicker to prepare, and you can vary the preserves to any flavor you have on hand. -Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-in. round baking pan., Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves., For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 245 calories, Fat 11g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 332mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
CINNAMON CHOCOLATE APRICOT COFFEE CAKE
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
Steps:
- 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.
Tips:
- Mise en Place: Before starting, measure and prepare all ingredients and equipment. This will ensure smooth and efficient baking.
- Fresh Ingredients: Use fresh, high-quality ingredients for optimal flavor and texture. Fresh apricots are ideal, but frozen or dried apricots can be used if fresh ones are unavailable.
- Creaming Butter and Sugar: Creaming butter and sugar until light and fluffy is crucial for incorporating air into the batter, resulting in a tender and moist cake.
- Add Eggs One at a Time: Gradually add eggs one at a time, beating well after each addition. This helps prevent the batter from curdling.
- Fold in Dry Ingredients: Gently fold in the dry ingredients until just combined. Overmixing can result in a tough cake.
- Apricot Filling: For a more intense apricot flavor, use homemade apricot jam or preserves. If using dried apricots, plump them up by soaking them in hot water or apricot juice before using.
- Streusel Topping: The streusel topping adds a delightful crunch and sweetness to the cake. You can adjust the amount of streusel to your preference.
- Baking Temperature: Bake the cake at the specified temperature for the recommended time. Underbaking can result in a gooey center, while overbaking can dry out the cake.
- Cooling: Allow the cake to cool completely before serving. This helps the flavors to develop and the cake to set properly.
Conclusion:
This Chocolate Apricot Coffee Cake is a delectable treat that combines the classic flavors of chocolate and apricot with the comforting aroma of coffee. With its moist crumb, tangy apricot filling, and crunchy streusel topping, this cake is sure to impress your taste buds. Perfect for breakfast, brunch, or dessert, it's a versatile recipe that can be enjoyed by people of all ages. The detailed instructions and helpful tips provided in this article will guide you through the baking process, ensuring a successful and enjoyable experience. So grab your apron, gather your ingredients, and indulge in the sweet and delightful experience of this Chocolate Apricot Coffee Cake.
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