Macadamia apricot coffee cake recipe

Macadamia Apricot Coffee Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the delightful flavors of macadamia, apricot, and coffee with this mouthwatering Macadamia Apricot Coffee Cake recipe. This delectable treat is perfect for breakfast or as a sweet afternoon snack. The combination of crunchy macadamia nuts, juicy apricots, and a hint of coffee creates a unique and irresistible flavor profile. With its moist and tender texture, this cake is sure to become a favorite among family and friends. Treat yourself to a slice of this heavenly creation and savor the blend of flavors in every bite.

Keywords: Macadamia, Apricot, Coffee Cake, Recipe, Breakfast

Macadamia apricot coffee cake recipe details

Macadamia apricot coffee cake recipe, recipe Rating: 4.7
Number of votes:115

Ingredients

3.5-ounce jar macadamia nuts, chopped

1/4 cup sugar

1 Tablespoon flour

2 Tablespoons margarine, softened

1 egg, separated

One 8-ounce can Pillsburyrefrigerated crescent rolls

1/4 cup apricot preserves

1/2 teaspoon grated orange peel

5 teaspoons sugar

1 Tablespoon flour

2 teaspoons margarine, softened

Instructions:

Heat oven to 375 degrees. In a small bowl, combine 1/2 cup of the chopped macadamia nuts, 1/4 cup sugar, 1 tablespoon flour, 2 tablespoons margarine, and egg yolk; mix well. Set aside.

Unroll dough into 2 long rectangles on ungreased cookie sheet; overlap long sides 1 inch. Firmly press edges and perforations to seal. Press or roll into a 13 x 8-inch rectangle. Spread prepared filling lengthwise down center 1/3 of rectangle. In a small bowl, combine preserves and orange peel; spread over filling. To give the braided appearance, fold strips of dough at an angle across filling, alternating from side to side. Fold ends of coffee cake under to seal. Beat egg white slightly; brush over coffee cake.

In a small bowl, combine 5 teaspoons sugar, 1 tablespoon flour, 2 teaspoons margarine, and remaining macadamia nuts; mix until crumbly. Sprinkle crumbs evenly over coffee cake. Bake at 375 degrees for 15 to 25 minutes or until deep golden. Cool 10 to 15 minutes before serving.

Serves: 6 to 8