Apricot Coffee Cake
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- nonstick cooking spray, for coating pan
- 473.18 ml flour
- 7.08 g package active dry yeast
- 2.46 ml ground cardamom or 2.46 ml nutmeg
- 118.29 ml water
- 29.58 ml sugar or 29.58 ml Splenda sugar substitute
- 29.58 ml butter
- 1.23 ml salt
- 78.78 ml egg substitute
- 78.78 ml finely snipped dried apricot
- no-sugar-added apricot jam
directions
- Generously spray a 1-quart casserole or souffle dish with nonstick coating; set aside.
- In a large bowl combine 1 cup of the flour, the yeast, and the cardamom or nutmeg.
- In a saucepan heat and stir water, sugar, butter, and the salt just until warm (120 degree to 130 degree) and butter almost melts; add to flour mixture along with egg product; beat with electric mixer on low speed for 30 seconds, scraping the bowl constantly, then beat on high speed for 3 minutes.
- Using a wooden spoon, stir in apricots and remaining flour (batter will be stiff); spoon the batter into prepared casserole, cover and let rise in a warm place until nearly double (50 to 60 minutes).
- Bake in a 375 degree oven for 30 minutes (if necessary, cover the cake loosely with foil the last 10 minutes of baking to prevent over browning).
- Remove the coffee cake from casserole dish, cool slightly on a wire rack, If desired, serve warm cake with apricot spread.
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RECIPE SUBMITTED BY
Barb G.
Sonora, California