Recipe by GODGIFU
"A nicely tart, and very tasty, coffee cake made with fresh apricots, and sprinkled with cinnamon and sugar."
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1 1/2 cups
butter or margarine
dry milk powder
pitted and diced fresh apricots
ground cinnamon, or to taste
white sugar, or to taste
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 plus water. I baked it quite a bit longer than called for, probably because the apricots were very juicy.
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 once picked so even though mine looked ripe they did not taste very good.
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 increased the vanilla 3 fold...which gave the cake a great flavor. I was so impressed with the ease of making this, and how few ingredients and items on hand are in pantry. My husband and I ate the whole thing. I also used a rectagular glass pan which worked well. I baked mine for 40 minutes. I also had one small peach which I added to the apricots, added 3 times the sugar with cinnamon, and it was so good. DEFINITELY a coffee cake for company!
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 the pan, then topped the half with a mixture of cinnamon sugar, added the other half of the batter and proceeded with the directions for the topping. Baking took exactly 45 minutes, and when the cake had cooled slightly, I added a powdered sugar and milk icing. Tangy and sweet, this coffee cake really wakes up your taste buds! I will definitely make this again. Fresh apricots are difficult to find here, but I am sure that well-drained, canned apricots could be used.
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 out.
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 topped the batter with chopped pecans.
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 again.
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 pan, as my cake overflowed.
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Coffee Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 30
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