Apricot Coffee Cake with Coconut Topping Recipe

Publisher Photo

Apricot Coffee Cake with Coconut Topping Recipe

Be the first to add a review
Publisher Photo
Several years ago, I found my niche writing coffee cake recipes to enter into the New York State Fair. I have developed several recipes over the course of my 25-year marriage. My husband is a tough critic, so I knew I had a hit when he labelled this one a winner.—Suzanne Katko, Syracuse, New York
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 1 can (8-1/2 ounces) apricot halves
  • 1/4 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup 2% milk
  • 1-1/4 cups all-purpose flour
  • 1/4 cup graham cracker crumbs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • TOPPING:
  • 3 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1 cup sweetened shredded coconut
  • 2 tablespoons 2% milk

Directions

Preheat oven to 350°. Grease a 9-in. round baking pan. Drain apricot halves, reserving 1/4 cup juice. Cut each apricot piece in half.
In a large bowl, beat shortening and sugar until crumbly. Beat in egg, milk and reserved juice. In another bowl, whisk flour, cracker crumbs, baking powder and salt; gradually beat into creamed mixture.
Transfer to prepared pan; arrange apricots over batter. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.
Preheat broiler. For topping, in a small bowl, beat butter and brown sugar until crumbly. Beat in coconut and milk. Spread over warm cake. Broil 4-5 in. from heat 4-6 minutes or until golden brown. Serve warm. Yield: 8 servings.
Originally published as Apricot Coffee Cake with Coconut Topping in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

  • 1 can (8-1/2 ounces) apricot halves
  • 1/4 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup 2% milk
  • 1-1/4 cups all-purpose flour
  • 1/4 cup graham cracker crumbs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • TOPPING:
  • 3 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1 cup sweetened shredded coconut
  • 2 tablespoons 2% milk
  1. Preheat oven to 350°. Grease a 9-in. round baking pan. Drain apricot halves, reserving 1/4 cup juice. Cut each apricot piece in half.
  2. In a large bowl, beat shortening and sugar until crumbly. Beat in egg, milk and reserved juice. In another bowl, whisk flour, cracker crumbs, baking powder and salt; gradually beat into creamed mixture.
  3. Transfer to prepared pan; arrange apricots over batter. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.
  4. Preheat broiler. For topping, in a small bowl, beat butter and brown sugar until crumbly. Beat in coconut and milk. Spread over warm cake. Broil 4-5 in. from heat 4-6 minutes or until golden brown. Serve warm. Yield: 8 servings.
Originally published as Apricot Coffee Cake with Coconut Topping in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forApricot Coffee Cake with Coconut Topping

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review