Thursday, January 19, 2012

APRICOT PIE FILLING COFFEE CAKE WITH ORANGE GLAZE

4 eggs
1 cup sugar
1 tsp vanilla extract
1/4 tsp almond extract
1 cup canola oil
1/2 tsp salt
2 cups sifted all-purpose flour
1 tsp baking powder
1 can (20-oz) apricot pie filling

Preheat oven to 350 degrees.

In mixer bowl, beat the eggs until foamy; add sugar gradually, beating until smooth.  Add the vanilla and almond extracts along with the oil and mix well.

Combine the salt, flour, and baking powder; add to the egg batter, mixing well.

Spray a 9 x 13-inch pan with nonstick cooking spray.  Pour half the batter into the pan.  Spread the pie filling over the batter then top with the remaining half of the batter.

Bake cake at 350 degrees for 40 minutes.  Serve cake as is or make the following orange glaze and drizzle over warm cake, if desired.

ORANGE GLAZE:
1/4 cup butter, softened
1/4 cup orange juice
1 1/2 cups powdered sugar

Blend the butter and orange juice with enough of the powdered sugar to make the glaze of the consistency you desire.

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