Wednesday, January 18, 2017

Apricot Cream Cheese Coffeecake


I got this recipe from my friend  Eileen. Coffee cake is a simple recipe to go perfectly for most any occasion. Anything from a simple coffee date with friends or dessert after dinner.

Cake Base:

  • 1-1/2 cups all purpose flour
  • 1/2 cup white sugar
  • 3/4 cup butter or hard margarine, softened
  • 2 eggs
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
Filling:
  • 1/4 cup sugar
  • 1 - 8 oz package cream cheese, softened
  • 1 egg, beaten
  • 1 teaspoon grated lemon rind
  • 1 cup apricot jam
Glaze:
  • 1/3 cup icing sugar, also known as powdered or confectioners sugar
  • 2 - 3 tablespoons fresh lemon juice
  • whipped cream
  1. Grease and flour a 10 inch springform pan.
  2. In a large bowl combine all the cake ingredients, and mix on low to medium speed until the ingredients come together scraping the sides of the bowl occasionally for about 2-3 minutes. 
  3. Spread the batter on the bottom of the pan and up the sides about 2 inches. 
  4. Combine all the filling ingredients except the jam mix thoroughly until you have a smooth mixture. 
  5. Spread over the cake base. Top with the apricot jam. 
  6. Bake in a preheated 350 degree oven for 45-55 minutes or until the crust is a golden brown. 
  7. Cool the cake for about 30 minutes. 
  8. Combine the icing sugar and lemon juice until you have a smooth glaze.
  9. Drizzle over baked coffee cake. 
  10. Serve warm or room temperature topped with freshly whipped cream.
  11. Enjoy.  



8 comments:

  1. Could you use any jam flavor?

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    Replies
    1. Absolutely, I think any favorite flavor would be nice.

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  2. Yum - coffee cake!!! Always delicious, especially this one - I will have to make this!

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  3. I love apricot anything, so I'll have to try this. It sounds delicious.

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  4. This sounds delicious, I'm wondering if you can just do it in a regular 9X13 pan?

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    Replies
    1. Using a 9x13 inch pan would make a very thin cake. Perhaps a square 9 or 10 inch cake pan would work better.

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  5. I have made this twice now. Very tasty! I am wondering whether I could use pie filling in place of the jam?

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    Replies
    1. Hi Ruth, I am glad you have enjoyed the cake. I haven't ever tried with pie filling, but I can't see why that wouldn't work as well. Give it a try and let us know how that worked out for you. Happy Baking.

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