Apricot Coffee Cake
Posted by: Elaine Sat, 24 Apr 2004, at 3:17 a.m.
The King Arthur Flour Company.
Cake this delicious, moist coffeecake in the cool of the evening, or early in
3 1/2 cups King Arthur Flour Baking Mix
3/4 cup sugar
1/4 cup vegetable oil
2 teaspoons vanilla or Crème Bouquet flavor, Fiori di Sicilia, or vanilla
3 large eggs
1 cup sour cream or yogurt (plain or vanilla, regular or low-fat)
1/4 cup milk
1/2 cup slivered apricots
Filling & Topping
1 cup Green Mountain Muesli or thick oat flakes (rolled oats)
1/2 cup King Arthur Flour Baking Mix
1/2 cup sugar
2 teaspoons cinnamon
1/4 cup (1/2 stick) butter, melted
In a medium-sized mixing bowl, whisk together the baking mix and sugar. In a
separate bowl, whisk together the oil, flavoring, eggs, sour cream or yogurt,
and milk. Stir the apricots and the liquid ingredients into the dry ingredients
and whisk until no large lumps remain.
Filling: Stir all of the ingredients together to form a crumbly mixture.
Assembly & Baking: Grease a 10-inch tube pan, angel-food pan, or bundt-style
pan. Pour two-thirds of the batter into the pan. Sprinkle with about half the
filling/topping. Top with the remaining batter, and sprinkle with the remaining
Bake the cake in a preheated 350°F oven for 30 to 35 minutes, until it's light
brown and a cake tester inserted into the center comes out clean. Remove the
cake from the oven, let it rest in the pan for 15 minutes, then turn it out of
the pan onto a rack to cool. For easiest serving, cool for 30 minutes before
slicing. Yield: about 16 servings.