A coffee cake baked in a springform pan that I had to take some shortcuts with. I'm only submitting it because my daughter loved it. I don't but would with some adjustments. I will submit the recipe as I did it and in the remarks explain how it was supposed to be.
- 1 box Duncan Hines Classic White Cake mix (I grabbed a 16.5 oz size, should have looked)
- 1 cup cake flour
- 1/2 teaspoon baking powder
- 2 tablespoons powdered sugar (a mistake, not needed)
- 1/3 cup sour cream
- 1 egg
- 1 8 oz package cream cheese
- 1/4 cup sugar
- another egg
- 1/2 cup apricot preserves (or raspberry, cherry, strawberry, whatever you like)
- 1/2 cup sliced almonds (I didn't have so used an extra 1/2 cup crumbs)
- Spray a 9-inch springform pan
- Empty cake mix into large bowl
- Sift in the cake flour, baking powder and powdered sugar and mix with paddle or whisk
- This step is to make the ingredients comparable to the 18.25 oz size and have 1 cup of crumbs for the top and not 1/2 cup which would be too skimpy
- Add 1 beaten egg and sour cream
- Mix well (mine got sticky; the crumbs are supposed to be more dry)
- Scoop out 1 cup crumbs for top
- Press remaining crumb mixture into springform pan and build up the sides 1 inch (a baggie and hamburger press helped with the sticky)
- Bake at 350F for 10 minutes, remove from oven
- Beat softened cream cheese cut into pieces with egg and sugar
- Spread around the bottom of the crust
- Spoon in dollops of apricot preserves (1/2 cup in all); spread a little but don't mix in
- Sprinkle top with reserved cup of crumbs (I nearly went mad with the sticky)
- Bake at 325F for 25 to 30 minutes and light golden brown
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agless (109 discussions) on Mar 12, 2012 at 10:39 AM
The built up sides are too dry so need to find a remedy for that. It's supposed to be a fine crumb like a streusel. I saw it mixed with regular beaters; mine one broke so I'm using some that don't have the cutting action; I definitely think it can quickly be over mixed. It was supposed to be 1/4 cup sour cream; I'd drop it back to that regardless. My eggs are large enough for 2. So that made it too moist. You can use any fruity concoction for on top of the cheese mixture. It called for and looked so pretty with 1/2 cup of sliced almonds and I didn't have any and didn't want to run to the store. I now have a couple packages for future use.
