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Home : Desserts : Coffeecake : Apricot Coffeecake

About 16 servings
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Apricot Coffeecake

Contributed by: NAPSA

(NAPSA) - For people who like to have their cake and eat it, too, fast, fabulous recipes can be easier to enjoy when they're prepared ahead of time. This is especially true during the holidays, when many people have a bountiful harvest of flavorful recipes that get pulled out for the occasion. And most rich desserts begin with quality flour.

For example, in the following recipe for Apricot Coffeecake, starting with a premier flour, such as King Arthur, makes for a tasty treat that's springy and moist-infused with the juicy goodness of apricots.

"Thanks to a sturdy 'base' of quality ingredients, bakers can make this cake their own by varying its components," says King Arthur Flour baking instructor, Robyn Sargent. "Try substituting another fruit for the apricots, or add nuts. Maybe try some whole wheat flour or lemon oil."

But perhaps most importantly, this scrumptious coffeecake can be made ahead of time and frozen, so hosts and hostesses have more time to spend with their guests. Serve it up at an afternoon tea, or as a lowfat accompaniment to breakfast, lunch or dinner. It's delicious year-round, and the easy-to-find ingredients make it a cinch for new bakers.


  • 3-1/2 cups (14 3/4 ounces) King Arthur All Purpose Flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup (5 1/2 ounces) sugar
  • 1/4 cup (1 3/4 ounces) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 3 large eggs
  • 1 cup (8 1/2 ounces) lowfat sour cream or lowfat yogurt
  • 1/2 cup (4 ounces) skim milk
  • 3/4 cup (3 3/4 ounces) slivered/chopped dried apricots

Filling and Topping:

  • 1 cup (3 1/4 ounces) oat flakes
  • 1/2 cup (2 ounces) King Arthur All Purpose Flour
  • 1/2 cup (3 1/2 ounces) sugar
  • 2 teaspoons cinnamon
  • 1/4 cup (2 ounces, 1/2 stick) butter, melted

To prepare the cake, whisk together the flour, baking powder, salt and sugar in a medium-size mixing bowl. In a separate bowl, whisk together the oil, extract(s), eggs, sour cream and milk. Stir the apricots into the dry ingredients, then stir in the liquid ingredients until no large lumps remain.

For the filling, stir all of the ingredients together to form a crumbly mixture.

To assemble and bake, grease a 10-inch tube pan, angel-food pan, or bundt-style pan. Pour two-thirds of the batter into the pan. Sprinkle with about half the filling/topping. Top with the remaining batter and sprinkle with the remaining filling/topping. Bake the cake in a preheated 350¡F oven for 40 to 50 minutes, until it's light brown and a cake tester inserted into the center comes out clean. Remove the cake from the oven; let it rest in the pan for 15 minutes, then turn it out of the pan onto a rack to cool. For easiest serving, cool for 30 minutes before slicing.

Serving Size: About 16 servings

Nutritional Information: Per Slice (1/16th of cake, 99g): 287 calories, 9g fat, 6g protein, 32g complex carbohydrates, 16g sugar, 2.1g dietary fiber, 53mg cholesterol, 282mg sodium, 197mg potassium, 120RE vitamin A, 2.3mg iron, 112mg calcium, 112mg phosphorus.



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