Apricot Chocolate Coffeecake Recipe

Name: Apricot Chocolate Coffeecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup blanched almonds, chopped; 2 sticks butter; margarine, softened; 1 pkg. (8 oz.) cream cheese, softened; 2-1/4 cup sugar; 1/2 cup unsweetened cocoa powder; 5 eggs; 2-1/2 cup cake flour; 2 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 6 oz. dried apricots, chopped; 6 oz. semisweet chocolate chips

Servings: persons

1/2 cup blanched almonds, chopped
2 sticks butter
margarine, softened
1 pkg. (8 oz.) cream cheese, softened
2-1/4 cup sugar
1/2 cup unsweetened cocoa powder
5 eggs
2-1/2 cup cake flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
6 oz. dried apricots, chopped
6 oz. semisweet chocolate chips

1
Preheat oven to 350F.
2
Genereously grease a 12-cup bundt pan.
3
Scatter 1/4 cup almonds over inside of pan.
4
In a large bowl, beat togetherbutter, cream cheese, and 1-3/4 cups sugar with an electric mixer on medium until light and fluffy, about 2 minutes.
5
Add cocoa and beat well.
6
Add eggs, one at a time, beating well after each addition.
7
Sift together cake flour, baking powder, baking soda, and salt.
8
Add to chocolate mixture.
9
Beat with mixer on low until blended.
10
In a small bowl, mix together remaining 1/4 cup almonds, remaining 1/2 cup sugar,apricots, and chocolate chips.
11
Spoon half of cake batter into preparedpan.
12
Sprinkle 2/3 of apricot mixture over center of batter (mixture willburn if it touches the sides or middle tube of pan).
13
Spoon on remaining batter and sprinkle remaining apricot mixture on top.
14
Bake 50 to 55 minutes, or until a cake tester inserted in center comes out clean.
15
Let cake cool in pan 15 to 20 minutes, then invert onto a rack to let cool completely before serving.

1493

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup blanched almonds, chopped, 2 sticks butter, margarine, softened, 1 pkg. (8 oz.) cream cheese, softened, and more.

Yes, Apricot Chocolate Coffeecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Chocolate Coffeecake

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