1 Jar apricot bread mix
1/2 c. butter or margarine, softened
2 eggs , slightly beaten
1 1/4 c. milk
1 tsp. vanilla
1/2 c. chopped nuts
1/2 c. dried apricots, finely chopped
1/2 c. sugar
2 1/2 c. bisquick
1 tsp. baking powder
1/4 tsp. Salt
Layer the ingredients in the order given into a wide mouth 1-quart
canning jar. Pack each layer in place before adding the next
Attach a gift tag with the mixing and baking directions. See Below
Preheat the oven at 350* F. In a large bowl, place the
Apricot Bread Mix. Make a well in the center. Mix wet ingredients and
pour into dry mixture. Stir until mixture is blended.Spoon the batter
into a large loaf pan that is well greased and with wax paper in the
bottom. Bake for 1 hour or until knife inserted in center comes out
clean. Cool in pan on a wire rack before removing.
Apple Pie Coffee Cake
1 (18.25 ounce) box spice cake mix
1 (21 ounce) can apple pie filling
3/4 cup regular or fat-free sour cream
1/4 cup water
2 tablespoons vegetable oil
1 teaspoon almond extract
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
2/3 cup confectioners’ sugar
2 teaspoons whole or fat free milk
Set aside 1 tablespoon cake mix. Set aside 1-1/2 cups pie filling.
In a mixing bowl, combine eggs, sour cream, water, oil, extract and
remaining cake mix and pie filling. Beat on medium speed for 2 minutes.
Pour half of the batter into a 10-inch fluted tubepan coated with
nonstick cooking spray.
Combine the brown sugar, cinnamon and reserved cake mix; sprinkle over
batter. Spoon reserved pie filling over batter to within 3/4 inch of
edges; top with remaining batter.
Bake at 350 degrees F for 40-50 minutes.
Apple Coffee Cake with Apple Vanilla Icing
This cake is just right for brunch, but is also a nice addition to any fall menu.
a.. 1 cup butter, room temperature
b.. 1 cup sugar
c.. 3 eggs
d.. 2-1/2 cups all-purpose flour
e.. 1 teaspoon cinnamon
f.. 1 teaspoon salt
g.. 1 teaspoon baking soda
h.. 2 teaspoons baking powder
i.. 1 carton (8 ounces) sour cream
j.. 1 teaspoon vanilla
k.. 1-1/2 cups chopped, peeled apples
l.. 3/4 cup sweetened flaked coconut
m.. 3/4 cup chopped pecans
Preheat the oven to 350 degrees. Grease and flour a Bundt pan. Cream the butter on medium speed of mixer. Gradually add the sugar, mixing well. Add the eggs and beat until fluffy, about 2 minutes.
Whisk together the flour, cinnamon, salt, baking soda and baking powder. With the mixer on low speed, gradually add the flour mixture to the butter-sugar mixture. Add the sour cream and vanilla, mixing well. Batter will be thick. Use a spoon to stir in the apples, coconut and pecans. Spoon into the prepared pan.
Bake about 45 minutes, until a wooden pick or cake tester comes out clean. Do not over-bake. Cool in the pan for 5 minutes and invert onto a wire rack. Drizzle with icing while the cake is still slightly warm.
Apple Vanilla Icing: Combine 1-1/2 cups powdered sugar, 2 tablespoons apple juice and 1/4 teaspoon vanilla in a small bowl. Stir until smooth and drizzle over the coffee cake.