A nicely tart, and very tasty, coffee cake made with fresh apricots, and sprinkled with cinnamon and sugar.

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Recipe Summary

Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 C).

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  • Place the flour, salt, and baking powder in a large bowl. In a separate bowl, cream together the sugar, egg, and butter until smooth. Mix the powdered milk, water, and vanilla into the batter, stirring until well blended. Pour the batter into the flour and beat until smooth.

  • Spread the batter into a greased 8 inch square pan, and sprinkle the diced apricots evenly over the top. Dust with cinnamon and sugar.

  • Bake in the preheated oven approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Nutrition Facts

135 calories; protein 3.2g 6% DV; carbohydrates 23.4g 8% DV; fat 3.3g 5% DV; cholesterol 23.2mg 8% DV; sodium 187.2mg 8% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/27/2005
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. Read More
(58)

Most helpful critical review

Rating: 3 stars
06/15/2009
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. Read More
(9)
19 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/27/2005
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. Read More
(58)
Rating: 5 stars
07/12/2010
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! Read More
(20)
Rating: 5 stars
07/12/2010
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. Read More
(16)
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Rating: 5 stars
08/13/2006
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. Read More
(13)
Rating: 5 stars
06/16/2011
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. Read More
(9)
Rating: 3 stars
06/15/2009
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. Read More
(9)
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Rating: 1 stars
08/18/2003
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. Read More
(8)
Rating: 4 stars
01/10/2008
Tastes good. I used finely chopped dried apricots as fresh they are hard to come by where I live. I used regular milk instead of the powdered milk plus water. I put cinnamon and sugar in between the mix as I put it in the pan just to make it pretty. Maybe next time I will put some chopped nuts on top. Read More
(7)
Rating: 4 stars
08/17/2011
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. Read More
(7)