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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Apricot Coffee Cake Recipe

Apricot Coffee Cake Recipe
From a Cake Mix

Dried apricots or cherries, vanilla pudding and chocolate chips; make for one taste tantalizing Apricot Coffee Cake. Moist and creamy deliciously fruity coffee cake.

1 Pkg (18.25 oz.) Plain White Cake Mix
3/4 Cup Finely chopped Dried Apricots or Cherries
1/2 Cup Miniature Semisweet Chocolate Chips
1 tsp Ground Cinnamon
1 Pkg (3.4 oz.) Vanilla Instant Pudding Mix
1 Cup Sour Cream
1/2 Cup Vegetable Oil
1/4 Cup Granulated Sugar
4 Large Eggs
2 tsp Confectioners Sugar

Oven Temp ~ 350°
Baking Time ~ 40 x
Pan Type ~ 12 cup Bundt pan
Place a rack in the center of the oven and preheat the oven. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Set the pan aside.

For the streusel filling, place 2 Tablespoon cake mix, the apricots, chocolate chips and cinnamon in a small mixing bowl and stir until well combined. Set aside the bowl.

Place the remaining cake mix, 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 mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and smooth. Pour 2/3 of the batter into the prepared pan and smooth the top with the rubber spatula. Spoon the filling over the batter in the pan. Pour the remaining 1/3 of the batter over the filling and smooth it out with the rubber spatula. Place the pan in the oven.

Bake the Apricot Coffee Cake until it is light brown and springs back when lightly pressed with your finger. 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 coffee cake and invert it onto a rack to complete cooling. Or transfer the Apricot Coffee Cake to a serving platter to slice and eat while still warm.
Sift confectioners sugar over the top for garnish.

Nutrition facts:
Serving Size 118 g
Calories 422
Calories from Fat 195
Total Fat 21.7g 33%
Saturated Fat 7.0g 35%
Trans Fat 0.0g
Cholesterol 72mg 24%
Sodium 445mg 19%
Total Carbohydrates 52.5g 17%
Dietary Fiber 0.9g 4%
Sugars 40.1g
Protein 5.4g
Vitamin A 8% • Vitamin C 2% • Calcium 13% • Iron 6%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!