Apricot cake is a must make cake in the summer. Add the eggs sour cream and extract. It is made with 2 pounds of fresh apricots and tastes so delicious even if your apricots are not so tasty. Using the back of a spoon make 15 wells in the batter 3 rows of 5. Spread remaining batter over the top.
Stir in the package of cake mix. This coffee cake will be a special morning brunch treat to serve your weekend guests. A nicely tart and very tasty coffee cake made with fresh apricots and sprinkled with cinnamon and sugar. Using a wooden spoon stir in apricots and remaining flour batter will be stiff. Preheat the oven to 180 c 360 f and grease a 22 cm 9 cake pan preferably springform.
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Carefully spread apricot filling over batter. Spoon the batter into prepared casserole cover and let rise in a warm place until nearly double 50 to 60 minutes. Combine the flour baking powder baking soda and salt. This coffee cake has a moist and soft crumb with bursts of apricot flavor in every bite. Spread half of the batter in a greased and floured 12 cup fluted tube pan.
Sprinkle with half of the almonds. Batter will be lumpy. In a large bowl cream butter and sugar until light and fluffy. This apricot coffee cake is made with a layer of apricot atop a creamy coffee cake filling. In another bowl beat together the cream cheese and milk until fluffy.
Add in the sugar and mix again. Add in the sugar and mix again. Sprinkle with half of the almonds. Carefully spread apricot filling over batter. Arrange the apricots over the batter cutting them into halves or quarters if necessary to give the cake a uniform appearance.
In another bowl beat together the cream cheese and milk until fluffy. Stir in the package of cake mix. Add to the creamed mixture and mix well. Apricot cake is a must make cake in the summer.
