Best 2 Cranberry Apricot Coffee Cake Recipes

Indulge in a delightful culinary symphony with our exploration of the best cranberry apricot coffee cake recipes. Whether you're a seasoned baker or a novice stepping into the world of culinary delights, this guide will lead you on a delectable journey to discover the perfect recipe that ignites your taste buds and captivates your senses. Prepare to embark on a flavorful voyage where sweet and tart cranberries harmoniously blend with juicy apricots, while a tender, buttery crumb cake provides a comforting embrace.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY-APRICOT COFFEE CAKE

Cranberry-Apricot Coffee Cake image

Laden with fruits and nuts, this hearty coffee cake is scrumptious fare for breakfast, brunch or dessert!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h35m

Yield 16

Number Of Ingredients 13

Ingredients

3 cups Original Bisquick™ mix
3/4 cup granulated sugar
1/4 cup vegetable oil
1 1/2 teaspoons almond extract
2 eggs
1 cup plain low-fat yogurt
2 cups fresh or frozen cranberries, coarsely chopped
1 cup dried apricots, coarsely chopped
1/2 cup finely chopped almonds or pecans
1/4 cup orange-flavored liqueur or orange juice
1 cup powdered sugar
2 tablespoons orange juice
1/2 teaspoon almond extract

Steps:

Heat oven to 350°F. Generously grease and flour 12-cup fluted tube cake pan. In large bowl, stir Bisquick mix, granulated sugar, oil, 1 1/2 teaspoons almond extract, eggs and yogurt until well blended. Stir in all remaining coffee cake ingredients until well blended. Pour into pan.
Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over cooled cake.

Nutrition Facts : Calories 260, Carbohydrate 40 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg

CRANBERRY-APRICOT COFFEE CAKE

Cranberry-Apricot Coffee Cake image

Number Of Ingredients 15

Ingredients

3 cups Original Bisquick®
3/4 cup sugar
1/4 cup vegetable oil
1 1/2 teaspoons almond extract
2 eggs
1 cup plain yogurt, low-fat
2 cups fresh or frozen cranberries, coarsely chopped
1 cup dried apricot, coarsely chopped
1/2 cup finely chopped almonds or pecans
1/4 cup flavored orange liqueur or orange juice
Orange-Almond Glaze (below), if desired
Orange-Almond Glaze:
1 cup powdered sugar
2 tablespoons orange juice
1/2 teaspoon almond extract

Steps:

1. Heat oven to 350°. Generously grease and flour 12-cup bundt cake pan.2. Stir Bisquick, sugar, oil, almond extract, eggs and yogurt in large bowl until blended. Stir in remaining ingredients except Orange-Almond Glaze. Pour into pan.3. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes remove from pan to wire rack. Cool completely, about 1 hour. Drizzle with Orange-Almond Glaze.Orange-Almond Glaze1 cup powdered sugar2 tablespoons orange juice1/2 teaspoon almond extractMix all ingredients until smooth and thin enough to drizzle.HIGH ALTITUDE (3500 to 6500 feet): Bake 60 to 65 minutes.NUTRITION FACTS: 1 Serving: Calories 225 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 25mg Sodium 340mg Carbohydrate 32g (Dietary Fiber 2g) Protein 4g % DAILY VALUE: Vitamin A 6% Vitamin C 2% Calcium 8% Iron 8% DIET EXCHANGES: 1 Starch 1 Fruit 2 FatBETTY'S TIP: Sugared cranberries add a special finishing touch to this pretty coffee cake. To sugar the cranberries, roll frozen cranberries in sugar or lightly brush fresh or frozen cranberries with corn syrup, then roll in sugar.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

Make sure all ingredients are at room temperature before starting. This will help ensure even baking and a tender crumb.
Don't overmix the batter. Overmixing can result in a tough, dense cake.
Use fresh or frozen cranberries and apricots. Dried fruits can be used, but they should be plumped up in hot water before being added to the batter.
If you don't have a bundt pan, you can bake the coffee cake in a 9x13 inch baking pan. Just adjust the baking time accordingly.
Serve the coffee cake warm with a dusting of powdered sugar or a drizzle of glaze.

Conclusion:

This cranberry apricot coffee cake is a delicious and easy-to-make treat that is perfect for breakfast, brunch, or dessert. The moist, tender crumb and sweet-tart filling are sure to please everyone at your table. So next time you're looking for a special breakfast or brunch recipe, give this cranberry apricot coffee cake a try!