Cinnamon Chocolate Apricot Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is so delicious. I made it with cherries instead of apricots and it was incredible. I got it from the Cake Mix Doctor. Ingredients:
1 (18 1/4 ounce) package white cake mix |
3/4 cup finely chopped dried apricots or 3/4 cup dried cherries |
1/2 cup miniature chocolate chip |
1 teaspoon cinnamon |
1 (3 1/2 ounce) package instant vanilla pudding |
1 cup sour cream |
1/2 cup oil |
1/4 cup sugar |
4 large eggs |
2 teaspoons confectioners' sugar |
Directions:
1. Streusel Filling.
2. Place 2 tbsps. cake mix, apricots or cherries, chocolate chips, and cinnamon in a small bowl and stir well. Set the bowl aside.
3. Place the remaining cake mix, pudding mix, sour cream, oil, sugar, and eggs in a large bowl.
4. Blend with an electric mixer on low speed for 1 minute. Increase the mixer speed to medium and beat 2 minutes more.
5. Pour 2/3rds of the batter into a greased and floured Bundt pan and smooth the top with a rubber spatula.
6. Spoon the filling over the batter in the pan. Pour the remaining third of the batter over the filling and smooth again.
7. Bake at 350 degrees for 40-45 minutes. Cool.
8. Sift the confectioners' sugar over the top for garnish.
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