Best 4 Crunchy Apricot Coffee Cake Recipes

CRUNCHY APRICOT CAKE

Steps:

• Preheat oven to 350°F.
• Spread pie filling on bottom of 9x9 or 8x8 inch baking dish.
• In mixing bowl, combine cake mix, egg, and 1/3 c water. Beat 4 minutes on medium speed. Pour over pie filling.
• Sprinkle with coconut and pecans.
• Drizzle melted butter over the top.
• Bake for 35 minutes at 350°F.
• Serve warm with whipped cream.

APRICOT JAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Sift cake flour, baking powder, baking soda, and salt into a bowl; set aside.
• Combine sugar, cream cheese, and softened butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract; beat well. Add flour mixture alternately with milk, beating after each addition until smooth. Spread 1/2 of the batter into the prepared pan. Spoon apricot preserves on top and cover with remaining batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Remove cake and set on a wire rack. Turn on the broiler.
• Combine coconut, brown sugar, cinnamon, and melted butter for the topping in a bowl; stir until well distributed. Sprinkle topping over the cake.
• Place the cake back into the oven and broil until topping is golden brown, about 3 minutes.
• Let cool on a wire rack, about 30 minutes.

CRUNCHY APRICOT COFFEE CAKE

Steps:

• 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. Stir together flour, baking powder and salt. Set aside.3. In large mixing bowl, beat remaining 1/4 cup margarine and remaining 3/4 cup sugar until well blended. Add egg. Beat well. Stir in the 1/2 cup apricot syrup. Add flour mixture, mixing well. Spread in 8 x 8 x 2-inch baking pan coated with cooking spray. Chop apricots and spoon evenly over batter. Sprinkle with cereal topping.4. Bake at 350°F about 45 minutes or until cake begins to pull away from sides of pan. Serve warm. Garnish with more apricots, if desired.

APRICOT, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, almond flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer half the batter to a greased 10-in. springform pan. Mix pineapple and apricot preserves; drop by tablespoonfuls over batter. Carefully top with remaining batter. Sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Sprinkle with confectioners' sugar if desired.