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  • Apricot Almond Coffee Cake

    1 vote
    Apricot Almond Coffee Cake
    Prep time:
    Cook time:
    Servings: 8
    by Glen E Littleton
    2 recipes
    		 >
    I created this cake yesterday. After I iced it, my friend ate half of it and shared not a bite with Bella, the very hungry dog! The apricot flavor is intense and the almonds complement the apricots perfectly. You can purchase the apricot pie filling (I use Wilderness brand) and the apricot pastry filling (Solo brand) from the baking section of your grocery store. Basic Preparation: Preheat oven to 350 degrees. Bake on center rack. Baking time: approx: 40 minutes. Spray or butter one 9 inch layer cake pan and dust with sugar (I use C&H Baker’s Sugar) Yield one 9 inch coffee cake.

    Ingredients

    • 1/3 cup sliced almonds (the almonds are sprinkled on the prepared cake batter and the icing.)
    • Streusel
    • 1/3 cup (packed) light brown sugar
    • 1/3 cup Heartland Food Products Malted Vanilla Belgian Waffle and Pancake
    • Mix
    • 2 tablespoons melted butter
    • 3 tablespoons sugar
    • 1 egg
    • 2/3 cups milk
    • 3/4 cup apricot pie filling (Wilderness brand)
    • Icing
    • 3 tablespoons room temperature butter
    • 1 cup powdered sugar
    • 1/2 cup apricot cake and pastry filling (Solo brand)
    • This frosting will be thin. It is meant to be drizzled.

    Directions

    1. To prepare streusel:
    2. Place the three ingredients in a bowl. With a your fingers or pastry cutter, mix until the ingredients are crumbly. Set aside.
    3. To prepare cake:
    4. Stir HFP Malted Vanilla Belgian Waffle and Pancake Mix with sugar. Melt butter. Add all other ingredients and mix thoroughly.
    5. Pour batter into cake pan and sprinkle batter with sliced almonds. Top with streusel mix and bake. Do not open oven while cake is baking.
    6. Bake approx. 40 minutes. Check for doneness. Remove from oven and cool for ten minutes. Before plating, run a knife around the edges of the cake pan.
    7. When cake is cool, drizzle with icing and sprinkle with almonds. ENJOY.

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