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Apricot Almond Coffee Cake Recipe
|Dried apricots||3⁄4 Cup (12 tbs)|
|Crisco||1⁄4 Cup (4 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking powder||2 Teaspoon|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Almonds||1⁄3 Cup (5.33 tbs), chopped|
Serving size: Complete recipe
Calories 3280 Calories from Fat 1161
% Daily Value*
Total Fat 131 g201.6%
Saturated Fat 47.3 g236.5%
Trans Fat 0 g
Cholesterol 340.5 mg113.5%
Sodium 2334.4 mg97.3%
Total Carbohydrates 501 g167%
Dietary Fiber 20.5 g81.9%
Sugars 304.9 g
Protein 44 g88%
Vitamin A 105.3% Vitamin C 1.8%
Calcium 101.9% Iron 96.1%
*Based on a 2000 Calorie diet
1 Preheat the oven to 350° F
2 Lightly grease a 9x1 1/2-inch round layer pan or a 9x9x2-inch baking pan.
3 In a saucepan, combine apricots and 1 cup water.
4 Simmer, uncovered for 15 minutes.
5 Let cool.
6 Drain well reserving the liquids.
7 Add water, just enough to make 1/2 cup liquid.
8 In a large mixer bowl, cream together Crisco and granulated sugar.
9 Add in egg, beating well.
10 In a bowl, sift together 1 1/2 cups flour, baking powder, salt, and cinnamon.
11 Add to the creamed mixture alternately with the milk mixture, beating well.
12 Stir in apricots.
13 Pour into the prepared tin.
14 In a small bowl, combine brown sugar and the 1/3 cup flour.
15 Cut in butter until crumbly.
16 Add in almonds.
17 Sprinkle the mixture over batter in the pan.
18 Bake for 40 to 45 minutes.
19 Serve warm.