Apricot Coffee Cake W/ Butterscotch Walnut Filling Recipe

Name: Apricot Coffee Cake W/ Butterscotch Walnut Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter, softened (no substitutions); 34 sugar; 3 eggs; 2 teaspoons vanilla; 2 cups finely chopped dried apricots (300g); 2 ¼ cups flour; 1 tablespoon baking powder; ½ teaspoon salt; 1 cup half-and-half cream; 1 cup packed brown sugar; ¼ cup butter, cut in bits (no substitutions); 1 teaspoon vanilla; ½ cup toasted walnuts, finely chopped

Servings: persons

½ cup butter, softened (no substitutions)
34 sugar
3 eggs
2 teaspoons vanilla
2 cups finely chopped dried apricots (300g)
2 ¼ cups flour
1 tablespoon baking powder
½ teaspoon salt
1 cup half-and-half cream
1 cup packed brown sugar
¼ cup butter, cut in bits (no substitutions)
1 teaspoon vanilla
½ cup toasted walnuts, finely chopped

1
Set oven to 350 degrees.
2
Set oven rack to middle position.
3
Grease and flour a 10-inch Bundt pan.
4
For the filling: In a small bowl, combine sugar, butter and vanilla; stir in walnuts; set aside.
5
FOR CAKE: In a large bowl, beat the 1/2 cup softened butter with sugar, until light and fluffy.
6
Beat in eggs, 1 at a time; beat in vanilla.
7
In a separate bowl, toss chopped apricots with 1/4 cup of the flour; set aside.
8
Whisk together remaining flour, baking powder and salt; add to the creamed butter mixture alternately with the milk, making 3 additions of dry, and 2 of milk.
9
Stir in the apricots.
10
Spread one-third of the batter into prepared pan; sprinkle with half of the filling mixture.
11
Repeat layer once.
12
Top with remaining batter, spreading to cover filling.
13
Bake in center oven for 1 hour, or until cake tests done.
14
Let cool for 10 minutes.
15
Remove from pan.
16
Let cool on wire rack.
17
Glaze cake if desired, mixing 1/2 cup icing sugar with 1/2 tsp vanilla and 2 tsp (more or less) whipping cream; mixing well until smooth.
18
Drizzle over cake, letting the glaze run down the sides of cake.

4472

kcal

Calories

Fat

962

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: ½ cup butter, softened (no substitutions), 34 sugar, 3 eggs, 2 teaspoons vanilla, and more.

Yes, Apricot Coffee Cake W/ Butterscotch Walnut Filling 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 Coffee Cake W/ Butterscotch Walnut Filling

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