Apricot Coffee Cake

Apricot Coffee Cake

GODGIFU

"A nicely tart, and very tasty, coffee cake made with fresh apricots, and sprinkled with cinnamon and sugar."
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Ingredients

servings 135 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 C).
  2. 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.
  3. Spread the batter into a greased 8 inch square pan, and sprinkle the diced apricots evenly over the top. Dust with cinnamon and sugar.
  4. Bake in the preheated oven approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

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Reviews

Read all reviews 18
  1. 19 Ratings

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Most helpful positive review

We found this recipe to be very good with the following modifications: sugar was increased in the batter to 1/2 cup and in the topping to 2 tablespoons. I used milk instead of the milk powder p...

Most helpful critical review

Ok- made the changes everyone suggested (more sugar and used liquid milk) but needed even more sugar to combat the tartness of the apricots. Read somewhere that apricots do not improve in taste...

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We found this recipe to be very good with the following modifications: sugar was increased in the batter to 1/2 cup and in the topping to 2 tablespoons. I used milk instead of the milk powder p...

Absolutely incredible, economical, EASY recipe. I did as suggested by other reviews and increased the sugar to 1/2 cup. I also used whipping cream instead of powdered milk and water, and increas...

I read several of the reviews for this recipe, and increased the sugar in the batter to 1/2 cup, used 3 tbsp. of butter, and regular milk instead of powdered. I also spread half the batter in th...

I followed Margalo's suggestions about the sugar and milk and this was excellent. It is nice and cakey with a good tart topping. I think I will try it with apples next time to see how it comes o...

Delicious!!! I also added 1/2 cup more of sugar as others suggested. I also added an extra cup of apricots, spreading all of the apricots on the bottom of an 8 x 11 pan, poured the batter and ...

Ok- made the changes everyone suggested (more sugar and used liquid milk) but needed even more sugar to combat the tartness of the apricots. Read somewhere that apricots do not improve in taste...

This cake was not to my liking. The cake part tasted more like bread. Apricots turned very sour during the baking process. They were sweeter than that when raw. I would not make this cake ...

This is a good recipie to use up fresh apricots. It is a tart cake that goes well with ice cream or sweetened whppedcream. I also used milk not milk powder + water. Next time I will use a 9 inch...

Tastes good. I used finely chopped dried apricots, as fresh, they are hard to come by where I live. I used regular milk, instead of the powdered milk plus water. I put cinnamon and sugar in betw...

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