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.
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Lesedi Mdlalose
mdlalose_l@yahoo.comThis coffee cake is a must-try for any coffee lover. It's the perfect combination of sweet and savory.
ff Siddik
ff.siddik66@gmail.comI made this coffee cake for a potluck and it was a huge hit. Everyone loved it!
Nick Manseder
nick54@gmail.comThis was the best coffee cake I've ever had. It was so moist and flavorful, and the streusel topping was out of this world.
Mugisha Baby
m@yahoo.comI loved this coffee cake! The apricots added a unique flavor that I really enjoyed. I would definitely recommend this recipe to others.
Rahish Dangol
dangol_r@yahoo.comThis coffee cake was amazing! It was moist and flavorful, and the streusel topping was the perfect finishing touch. I will definitely be making this again.
Priscilla Blessing
priscilla_b56@gmail.comOverall, I thought this coffee cake was pretty good. It was easy to make and the flavor was nice. I would definitely make it again.
Augusta Sidou
a@gmail.comI found this coffee cake to be a bit dry. I think it could have used more butter or oil.
Haseena Raheel
r-haseena56@hotmail.comThis coffee cake was a bit too sweet for my taste. I think I would have preferred it with less sugar.
Melkam Mekonnen
mekonnen-m@hotmail.co.ukI'm not a big fan of apricots, but I really enjoyed this coffee cake. The chocolate and cinnamon flavors were strong enough to balance out the tartness of the apricots.
Wahab Gull
wahab@gmail.comThis coffee cake was delicious! The streusel topping was my favorite part. It was crunchy and flavorful.
Z Gil
gil@yahoo.comI made this coffee cake for my family and they loved it! It was easy to make and the flavor was amazing. The apricots added a nice tartness that balanced out the sweetness of the chocolate and cinnamon.
Holuwasefunmi Ajari
h.ajari@gmail.comThis cinnamon chocolate apricot coffee cake was a hit at my brunch party. It was moist and flavorful, with just the right amount of sweetness. The streusel topping was the perfect finishing touch.