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Apricot Coffee Cake W/ Butterscotch Walnut Filling

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“Here is another one from my 10 star cake recipes, I believe this one is from a Canadian Living Christmas magazine...an apricot cake with a butterscotch walnut filling...could it get any better than this?...I don't think so...this is a very moist cake, bursting with apricots in every bite....a definate must-make, this will be sure to become a favorite once you try it.”
READY IN:
1hr 20mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  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.

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