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Chocolate-Apricot Coffee Cake

 Chocolate-Apricot Coffee Cake
My big sister shared this sensational coffee cake with me. The unique combination of flavors in the center swirl really sets this above the rest. Your guest will be surprised and delighted with the apricot-chocolate filling.—
12 ServingsPrep: 30 min. Bake: 50 min. + cooling

Ingredients

  • 1/3 cup packed brown sugar
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped dried apricots
  • 1/4 cup semisweet chocolate chips
  • 1 tablespoon baking cocoa
  • 1-1/2 teaspoons instant coffee granules
  • 1 teaspoon ground cinnamon
  • BATTER:
  • 3/4 cup butter, softened
  • 1-1/3 cups sugar
  • 3 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 cups (16 ounces) plain yogurt
  • 1/2 teaspoon confectioners' sugar

Directions

  • Preheat oven to 325°. In a small bowl, combine first seven
  • ingredients; set aside.
  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine flour, baking powder, baking soda and salt; add to

2 of 2

Chocolate-Apricot Coffee Cake (continued)

Directions (continued)

  • creamed mixture alternately with yogurt, beating well after each
  • addition.
  • Transfer half the batter to a greased and floured 10-in. fluted tube
  • pan. Sprinkle filling over batter. Top with remaining batter. Bake
  • 50-55 minutes or until a toothpick inserted near the center comes
  • out clean.
  • Cool 10 minutes before removing from pan to a wire rack to cool
  • completely. Dust with confectioners' sugar. Yield: 12 servings.
Nutritional Facts: 1 slice equals 424 calories, 18 g fat (10 g saturated fat), 94 mg cholesterol, 496 mg sodium, 59 g carbohydrate, 2 g fiber, 8 g protein.