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So moist. So delicious. And so much more.™

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Apricot Cream Cheese Coffee Cake

Alice Gless Recipe shared by:
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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.

  • Hands-On Time:
  • Total Time:
  • Servings: 8-10
  • Rating:

Ingredients

  • 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)

Baking Instructions

  1. Spray a 9-inch springform pan
  2. Empty cake mix into large bowl
  3. Sift in the cake flour, baking powder and powdered sugar and mix with paddle or whisk
  4. 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
  5. Add 1 beaten egg and sour cream
  6. Mix well (mine got sticky; the crumbs are supposed to be more dry)
  7. Scoop out 1 cup crumbs for top
  8. Press remaining crumb mixture into springform pan and build up the sides 1 inch (a baggie and hamburger press helped with the sticky)
  9. Bake at 350F for 10 minutes, remove from oven
  10. Beat softened cream cheese cut into pieces with egg and sugar
  11. Spread around the bottom of the crust
  12. Spoon in dollops of apricot preserves (1/2 cup in all); spread a little but don't mix in
  13. Sprinkle top with reserved cup of crumbs (I nearly went mad with the sticky)
  14. Bake at 325F for 25 to 30 minutes and light golden brown

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Tips

baking large cakes

baking large cakes

I use only Duncan Hines cake mixes for cakes that I decorate! A useful tip for when you are baking larger cakes so that the whole cake gets done at the same time. I use a rose tip nail (used in cake decorating) and place it in the middle of the batter. That way it attracts the heat from the cake pan as well as the nail and the whole cake bakes to doneness at the same time.


swirls

swirls

use the back of a spoon to make beautiful swirls on a cake.





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