Best Apricot Cream Coffee Cake Recipes

APRICOT, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, almond flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer half the batter to a greased 10-in. springform pan. Mix pineapple and apricot preserves; drop by tablespoonfuls over batter. Carefully top with remaining batter. Sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Sprinkle with confectioners' sugar if desired.

APRICOT CREAM COFFEE CAKE

Steps:

• Heat oven to 350 F Grease and flour bottom and sides of 10 inch springform pan. In large mixing bowl combine all coffee cake ingredients
• Beat at medium speed, scraping bowl often, until well mixed ( 1 to 2 minutes ). Spread batter over bottom and 2 inches up sides of prepared pan.
• In small mixing bowl combine all filling ingredients EXCEPT apricot preserves. Beat at medieum speed, scraping bowl often, until smooth (2 to 3 minutes) Pour over batter in pan.
• Spoon preserves evenly over filling. Bake for 45 to 55 minutes or until crust is golden brown. Cool 20 minutes; remove sides of pan.
• Meanwhile, in a small bowl stir together powdered sugar and lemon juice until smooth. Drizzle over warm coffee cake. Serve warm or cold; store refrigerated