Monday, January 25, 2010

Apricot Coffee Cake

I like making my  kids some sort of baked breakfast item when possible. Usually I'll make muffins, or a quick bread, but I also like to make coffee cakes from time to time. I wanted to find a coffee cake that was somewhat light and also included some fruit in it. I found this recipe for an apricot coffee cake on It was an easy recipe to make and my kids love it. Like most coffee cakes with fruit on top, the fruit will start to moisten the streusel, but you should be able to crisp it up again by putting a piece in the toaster over for a couple of minutes. I cut this recipe in half and baked it in a 9'' round pan.


  • Streusel:
  • 1/2  cup  slivered almonds
  • 2/3  cup  all-purpose flour
  • 2/3  cup  light brown sugar
  • 1/2  teaspoon  ground ginger
  • 1/2  teaspoon  ground cinnamon
  • 4  tablespoons  unsalted butter, melted

  • Cake:
  • 3  (15 oz.) cans apricot halves in juice, drained
  • 2  cups  all-purpose flour
  • 1  teaspoon  baking powder
  • 1  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1  stick (1/4 lb.) unsalted
  • butter, softened
  • 1  cup  sugar
  • 3  large eggs
  • 2  teaspoons  vanilla extract
  • 1  cup  sour cream


Preheat oven to 350°F. Grease and flour a 9-by-13- inch baking pan; set aside.
Make streusel: Toast almonds until golden, 6 to 8 minutes, stirring halfway through. Let cool. Combine almonds with remaining streusel ingredients; mix until crumbly.
Make cake: Pat apricots dry and set aside. In a bowl, combine flour, baking powder, baking soda and salt.
In another bowl, cream butter and sugar. Beat in eggs one at a time. Mix in vanilla. Beat in half of flour mixture, mix in sour cream and stir in remaining flour mixture, scraping bowl.
Spread batter in pan. Top with a single layer of apricots. Sprinkle with streusel. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Cool on a rack.

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