Best Cinnamon Chocolate Apricot Coffee Cake Recipes

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APRICOT COFFEE CAKE



Apricot Coffee Cake image

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

Provided by GODGIFU

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
6 tablespoons white sugar
1 egg
2 tablespoons butter or margarine
¼ cup dry milk powder
⅔ cup water
1 teaspoon vanilla extract
2 cups pitted and diced fresh apricots
¼ teaspoon ground cinnamon, or to taste
1 tablespoon white sugar, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 C).
  • 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 : Calories 135.1 calories, Carbohydrate 23.4 g, Cholesterol 23.2 mg, Fat 3.3 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 187.2 mg, Sugar 10.8 g

CINNAMON CHOCOLATE APRICOT COFFEE CAKE



Cinnamon Chocolate Apricot Coffee Cake image

Can use dried apricots or cherries, would be great with coffee in the morning either way ! Recipe originally from the Cake Doctor book. Picture from the internet.

Provided by Carol Junkins

Categories     Cakes

Time 1h

Number Of Ingredients 11

vegetable oil spray for misting the pan and flour for dusting the pan.
1 pkg 18.25 ounces plain white cake mix
3/4 c finely chopped dried apricots or dried cherries
1/2 c miniature semisweet chocolate chips
1 tsp ground cinnamon
1 pkg 3.4 ounces vanilla instant pudding mix
1 c sour cream
1/2 c vegetable oil, such as canola, corn, safflower, soybean, or sunflower
1/4 c granulated sugar
4 large eggs
2 tsp confectioners' sugar

Steps:

  • 1. Place a rack in the center of oven and preheat to 350 degreesF. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan inside.
  • 2. For the streusel filling, place 2 tablespoons cake mix, the apricots, chocolate chips, and cinnamon in a small mixing bowl and stir until well combined. Set the bowl aside.
  • 3. Place the remaining cake mix, the pudding mix, sour cream, oil, sugar, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scrapping the sides down again if needed. The batter should look thick and smooth. Pour two-thirds of the batter into the prepared pan and smooth the top with the rubber spatula. Spoon the filling over the third of the batter over the filling and smooth it out with the rubber spatula. Place the pan in the oven.
  • 4. Bake the cake until it is light brown and springs back when lightly pressed with your finger. 40 to 45 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to complete cooling. Or transfer the cake to a serving platter to slice and eat while still warm. Sift the confectioners sugar over the top for garnish.
  • 5. Store this cake, covered in aluminum foil or under a glass cake dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil for up to 6 months. Thaw the cake overnight on the counter before serving.

CHOCOLATE CHUNK-CINNAMON COFFEE CAKE RECIPE



Chocolate Chunk-Cinnamon Coffee Cake Recipe image

Skip the line at the bakery to make our Chocolate Chunk-Cinnamon Coffee Cake Recipe! This cinnamon coffee cake recipe is easy to make and delicious.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h15m

Yield 32 servings

Number Of Ingredients 12

3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
3/4 cup chopped pecans
1-1/2 tsp. ground cinnamon
2 cups sugar, divided
2-2/3 cups flour
1-1/2 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
3/4 cup butter or margarine, softened
3 eggs
1 tsp. vanilla
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Heat oven to 350°F.
  • Combine chocolate, nuts, cinnamon and 2/3 cup sugar; set aside. Mix flour, baking soda, baking powder and salt.
  • Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Beat in flour mixture alternately with sour cream.
  • Pour half the batter into 13x9-inch pan sprayed with cooking spray; top with half the chocolate mixture. Repeat layers.
  • Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CHOCOLATE CHIP COFFEE CAKE



Chocolate Chip Coffee Cake image

A tasty sour cream coffee cake with a streak of chocolate chips in the middle.

Provided by Kerrilyn Blood

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 55m

Yield 12

Number Of Ingredients 11

½ cup butter, softened
1 cup white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
½ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a medium bowl, stir together the flour, baking powder and soda. Set aside.
  • In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
  • Add the flour mixture and combine. Batter will be thick.
  • In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
  • Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 54.9 g, Cholesterol 59.8 mg, Fat 17 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 10.1 g, Sodium 244.2 mg, Sugar 32.8 g

APRICOT COFFEE CAKE



Apricot Coffee Cake image

Provided by Rick Rodgers

Categories     Cake     Fruit     Breakfast     Dessert     Bake     Apricot     Winter     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 9 servings

Number Of Ingredients 11

14 tablespoons (1 3/4 sticks) unsalted butter, at cool room temperature
1 cup granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
2 tablespoons fresh lemon juice
Grated zest of 1/2 lemon
1 15 3/4-ounce can apricots, well drained
Confectioners' sugar, for garnish

Steps:

  • 1. Position a rack in the center of the oven and heat to 350°F. Lightly butter an 11x8-inch glass baking dish.
  • 2. Beat the butter in a medium bowl with a handheld electric mixer on high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Beat in the eggs, one at a time, beating well after each addition (don't be concerned if the mixture looks slightly curdled). Beat in the vanilla. Sift the flour, baking powder, and salt together and stir into the batter, then stir in the lemon juice and zest.
  • 3. Spread evenly in the pan. Arrange the apricots over the batter, cutting them into halves or quarters if necessary to give the cake a uniform appearance. (There are often apricots of different sizes in the same can.) Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and cool completely before serving.
  • 4. To serve, sift confectioners' sugar over the cake and cut into squares.
  • Make Ahead.
  • The cake can be made up to 1 day ahead, covered with plastic wrap, and served at room temperature.

APRICOT JAM COFFEE CAKE



Apricot Jam Coffee Cake image

This moist cream cheese-based coffee cake has a layer of apricot jam and a sweet coconut topping with big flavor--thanks to a few minutes under the broiler.

Provided by luvpbj

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 15

2 cups sifted cake flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups white sugar
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
¼ cup milk
1 (10 ounce) jar apricot preserves
2 cups shredded coconut
⅔ cup packed brown sugar
1 teaspoon ground cinnamon
⅓ cup unsalted butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • Sift cake flour, baking powder, baking soda, and salt into a bowl; set aside.
  • Combine sugar, cream cheese, and softened butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract; beat well. Add flour mixture alternately with milk, beating after each addition until smooth. Spread 1/2 of the batter into the prepared pan. Spoon apricot preserves on top and cover with remaining batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Remove cake and set on a wire rack. Turn on the broiler.
  • Combine coconut, brown sugar, cinnamon, and melted butter for the topping in a bowl; stir until well distributed. Sprinkle topping over the cake.
  • Place the cake back into the oven and broil until topping is golden brown, about 3 minutes.
  • Let cool on a wire rack, about 30 minutes.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 63.6 g, Cholesterol 73.6 mg, Fat 20.5 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 13.6 g, Sodium 223.6 mg, Sugar 41.1 g

CINNAMON CHOCOLATE CAKE



Cinnamon Chocolate Cake image

A healthy hint of cinnamon gives this chocolate cake an extra step up over the expected sheet cake. Its sweet frosting is full of crunchy pecans. -Victor Clifford, San Jose, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 19

1/2 cup butter
1/2 cup vegetable oil
2 ounces unsweetened chocolate
1 cup water
2 large eggs, room temperature
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
FROSTING:
1/2 cup butter
6 tablespoons 2% milk
2 ounces unsweetened chocolate
3-3/4 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans

Steps:

  • In a small saucepan, combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack. , In a small saucepan, combine the butter, milk and chocolate. Cook and stir over low heat until the chocolate is melted. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth; fold in pecans. Spread over warm cake. If desired, sprinkle with additional chopped pecans.

Nutrition Facts : Calories 575 calories, Fat 30g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 291mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 3g fiber), Protein 5g protein.

APRICOT AND CINNAMON CAKE



Apricot and cinnamon cake image

Delicious apricots make this cake so succulent and soft.

Provided by bakingchef15

Time 1h40m

Yield Makes Slices

Number Of Ingredients 9

8oz self raising flour
2 level tsp ground cinnamon
4oz English butter
5oz soft brown sugar
4-6oz dried apricots, chopped
1tbsp honey
3 tbsp milk
2 eggs, beaten
Runny honey to glaze

Steps:

  • Pre-heat oven to 170c. Butter and base line a cake tin.
  • Combine the flour and cinnamon in a bowl. Rub in the butter until it resembles fine breadcrumbs.
  • Stir in the sugar and apricots. Mix the honey and milk together and add to the dry mixture with the eggs. Mix well with a metal or wooden spoon.
  • Spoon into cake tin.
  • Bake for 1hour 20min until firm to touch, turn onto wire rack, while warm glaze with honey then glaze again while cooling.

INCREDIBLE FRUIT COFFEE CAKE



Incredible Fruit Coffee Cake image

An incredible coffee cake that is equally delicious with apricots or cherries.

Provided by Anita Hoffman

Categories     Cakes

Time 1h

Number Of Ingredients 10

1 box white cake mix
3/4 c finely chopped dried apricots or dried cherries
1/2 c miniature chocolate chips
1 tsp cinnamon
1 pkg (3 oz.) instant vanilla pudding mix
1 c sour cream
1/2 c oil
1/4 c sugar
4 large eggs
2 tsp confectioner's sugar

Steps:

  • 1. Streusel Filling: Place 2 tbsps. cake mix, apricots or cherries, chocolate chips, and cinnamon in a small bowl and stir well. Set the bowl aside.
  • 2. Place the remaining cake mix, pudding mix, sour cream, oil, sugar and eggs in a large bowl.
  • 3. Beat with an electric mixer on low speed for 1 minute. Increase the mixer speed to medium and beat 2 minutes more.
  • 4. Pour 2/3rds of the batter into a greased and floured Bundt pan and smooth the top with a rubber spatula.
  • 5. Spoon the filling over the batter in the pan. Pour the remaining third of the batter over the filling and smooth again.
  • 6. Bake at 350 degrees for 40-45 minutes. Cool.
  • 7. Sift the confectioner's sugar over the top.

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