Don't just say it, bake it.™

The Baker's Club

Learn More >>

Join Now Product Locator

Welcome back, !

Log Out Settings Product Locator
Join Now

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.


Enter Duncan Hines Baker's Club Welcome to Duncan Hines Baker's Club Baker's Club Join Baker's Club Logout Baker's Club Settings

   

Duncan Hines® Duncan Hines®

1

Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)

2

Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!

3

Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cakes Another Cakes Recipe »

Cakes

Apricot Cream Cheese Coffee Cake

Alice Gless Recipe shared by:
| Follow this Baker

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

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe

Tips

No Eggs

No Eggs

I recently did & conquered my fist cake with no eggs. I had a box of white cake mix & was out of eggs, so I searched if I can substitute it & came across using soda instead. I used a 12 ounce can of orange soda and mixed it with the cake mix (only 2 ingredients). I mixed it til it got a peachy color and baked for 30 min. @ 350 degrees. After it was baked & cooled down I used vanilla frosting and added little mandarin wedges for decoration and was done. It was very delicious and airy.


Classic carrot cake

Classic carrot cake

I add a 1/4 cup of well drained pineapple and 1/4 cup of pineapple not drained. I reduced the water buy 1/4 cup in carrot and raisin mixture. I also add 1/4 cup of chopped pecans. I live in a high altitude area so I add the 1/2 cup of flour. If some one in a lower altitude may need to adjust the moisture in the pineapple. whole family enjoyed this for Easter dinner.





Keep Exploring

Back to Top