Best 7 Apricot Twist Coffee Cake Recipes

APRICOT COFFEE CAKE

Steps:

• 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.

APRICOT COFFEE CAKE

Steps:

• 1. Position a rack in the center of the oven and heat to 350°F. Lightly butter an 11x8-inch glass baking dish.
• 2. Beat the butter in a medium bowl with a handheld electric mixer on high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Beat in the eggs, one at a time, beating well after each addition (don't be concerned if the mixture looks slightly curdled). Beat in the vanilla. Sift the flour, baking powder, and salt together and stir into the batter, then stir in the lemon juice and zest.
• 3. Spread evenly in the pan. Arrange the apricots over the batter, cutting them into halves or quarters if necessary to give the cake a uniform appearance. (There are often apricots of different sizes in the same can.) Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and cool completely before serving.
• 4. To serve, sift confectioners' sugar over the cake and cut into squares.
• Make Ahead.
• The cake can be made up to 1 day ahead, covered with plastic wrap, and served at room temperature.

APRICOT & WHITE CHOCOLATE COFFEE CAKE

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.

DUTCH BUTTER CAKE WITH APRICOT TWIST (BOTERKOEK)

Steps:

• Preheat oven to 200 degrees celcius (400F).
• Mix flour, sugar and salt.
• Cut the butter into pieces and mix into the flour.
• Knead the butter and the flour together with one hand until you have a firm dough ball.
• Cut the apricots in small pieces and mix them with the almonds and ginger syrup.
• Press half the dough into a 24cm/10 in round pie dish.
• Spread the apricot mixture over the top.
• Roll out the other half on a lightly floured work surface until it is the same size as the dish.
• Place over apricot filling, firmly pressing the pastry edges together.
• Now use the blunt side of a knife and decorate the dough with cross-hatching markings.
• Brush with milk.
• Bake the butter cake in the oven for 15-20 minutes until golden brown.
• Allow to cool and just before serving slice cake into wedges.

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.

APRICOT CAKE

Steps:

• Preheat oven to 350 degrees. Use a little of the butter to grease a 9-inch round baking pan with a removable bottom. Dust the pan with a little of the flour. Sift the remaining flour with the baking powder and salt and set aside.
• Cream the remaining butter with the brown sugar. Beat in the eggs, one at a time. Stir in the flour mixture and the vanilla.
• Spread the batter in the baking pan. Arrange the apricot slices on the top. Put in the oven and bake about 25 minutes, until the top of the cake looks fairly firm and is just beginning to brown.
• Sprinkle with the granulated sugar, return to the oven and bake another 10 to 15 minutes, until the cake is nicely browned. Remove from the oven, allow to cool 10 minutes, then remove the sides of the pan. Serve the cake while it is still warm, with creme fraiche, whipped cream or vanilla frozen yogurt on the side.

APRICOT RAISIN COFFEE CAKE

Steps:

• I used my bread machine on the dough cycle but you may make your dough the traditional way if you prefer.
• Put water, eggs and oil in bottom of bread machine pan.
• Mix together the whole wheat flour, bread flour, and 4 teaspoons of the grated lemon rind, and add on top of your wet ingredients.
• On top of the flour mixture, add powdered milk, sugar, salt and yeast.
• Set bread machine to dough cycle.
• Meanwhile, using kitchen shears or a knife, cut up apricots to about the same size as your raisins, then measure them and mix together with the raisins.
• When dough cycle is complete, take out your dough and divide it into two pieces, one slightly larger than the other.
• Using your fingers or a dough roller, spread the larger piece of dough over the bottom of a well-greased 7"x11" or 9" square baking dish.
• Sprinkle approximately half of the brown sugar over the dough, then top with raisin-apricot mixture.
• Divide the other piece of dough into 24 small balls, then flatten each ball between your hands.
• Place the dough disks on top, distributing them evenly around the dish.
• Sprinkle with the remaining brown sugar, then the remaining 4 teaspoons grated lemon rind (I was able to get the whole 8 teaspoons rind from one lemon).
• Let rise in a very warm place for 30 to 45 minutes then bake in a preheated 350 degree oven for 12 to 15 minutes, or until lightly browned on top.
• Cut, eat and enjoy!