Apricot Coffee Cake Recipe That’s Easy and Delicious

Imagine waking up to the delightful aroma of freshly baked coffee cake mingled with the sweet, tangy essence of ripe apricots. This Apricot Coffee Cake Recipe is a perfect blend of moist, buttery cake and luscious fruit, topped with a crunchy cinnamon streusel for an irresistible breakfast or snack.

Whether you’re hosting a brunch, looking for a comforting treat, or simply want to brighten your morning, this cake delivers flavor and texture in every bite. Apricots add a fresh, summery touch that complements the warm spices and rich crumb beautifully.

Plus, it’s simple enough for bakers of all levels, making it a versatile addition to your baking repertoire.

With just a handful of pantry staples and fresh apricots, you can whip up this crowd-pleaser in under an hour. It pairs wonderfully with your morning coffee or afternoon tea, adding a special touch to everyday moments.

So, let’s dive into this delicious recipe and bring some sunshine to your kitchen!

Why You’ll Love This Recipe

This apricot coffee cake is a true crowd-pleaser because it balances several wonderful qualities. First, the fresh apricots bring a juicy, natural sweetness and slight tartness, which brightens the flavor without overpowering the cake.

The tender crumb is perfectly moist thanks to the use of sour cream, which also adds a subtle tang. The cinnamon streusel topping adds a delightful crunch and warmth from the spices, making each bite a textural delight.

It’s also incredibly easy to make with straightforward steps and accessible ingredients. Whether you’re a novice or an experienced baker, this recipe is forgiving and adaptable.

Plus, it stores well, making it ideal for make-ahead breakfasts or snacks throughout the week. For those who love experimenting in the kitchen, there are plenty of variations to try, from adding nuts to swapping apricots for other fruits.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup unsalted butter, melted and cooled
• 1 large egg
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 ½ cups fresh apricots, pitted and chopped
• For the streusel topping:
• ½ cup all-purpose flour
• ¼ cup brown sugar
• 1 tsp ground cinnamon
• ¼ cup unsalted butter, cold and cubed
• ¼ cup chopped walnuts or pecans (optional)

Equipment

• 9-inch square baking pan or 8-inch round cake pan
• Mixing bowls (medium and large)
• Whisk and spatula
• Measuring cups and spoons
• Cooling rack
• Knife and cutting board
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Grease your baking pan with butter or non-stick spray and set aside.
2. Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Stir in the chopped nuts if using. Set aside.
3. Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until well combined.
4. Combine wet ingredients: In a separate medium bowl, beat the egg lightly. Stir in the melted butter, sour cream, and vanilla extract until smooth.
5. Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until combined. Be careful not to overmix to keep the cake tender.
6. Fold in chopped apricots: Gently fold the fresh apricots into the batter, ensuring they are distributed evenly.
7. Pour batter into pan: Spread the batter evenly into the prepared baking pan with a spatula.
8. Top with streusel: Sprinkle the streusel topping evenly over the batter.
9. Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 20 minutes before slicing.

Tips & Variations

“For the best flavor, use ripe but firm apricots to avoid excess moisture in the batter.”

• Make it vegan: Substitute the butter with coconut oil or vegan butter, and replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, chilled for 5 minutes). Use plant-based yogurt instead of sour cream.
• Fruit swaps: Try substituting apricots with peaches, nectarines, or even fresh berries for a different twist.
• Nut-free: Omit the nuts from the streusel topping if you have allergies or prefer a nut-free version.
• Extra moist: Add a tablespoon of Greek yogurt or applesauce to the batter for an even moister cake.
• Spice it up: Add a pinch of nutmeg or cardamom to the dry ingredients for a warm, aromatic flavor.

Nutrition Facts

Serving Suggestions

This apricot coffee cake shines when served slightly warm or at room temperature. For an indulgent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

It also pairs beautifully with a hot cup of coffee, tea, or even a fresh cold glass of milk.

For breakfast, slice it up alongside some fresh fruit and yogurt. It also makes a delightful afternoon snack or a lovely dessert after dinner.

If you want to make it extra special, drizzle a light glaze made from powdered sugar and apricot jam over the top.

Conclusion

Whether you’re a seasoned baker or trying your hand at coffee cakes for the first time, this apricot coffee cake recipe is sure to become a favorite. The combination of fresh apricots, tender crumb, and cinnamon streusel topping creates a harmonious flavor and texture that will brighten any day.

It’s perfect for breakfast, brunch, or an anytime snack, and easy enough to customize with your favorite fruits or nuts.

Don’t hesitate to experiment with the tips and variations to make it your own. And if you enjoyed this recipe, be sure to check out other delicious recipes like Berry Cobbler Recipe Vegan: Easy, Delicious, and Healthy, Best Vegan Cheese Scone Recipe for Fluffy, Tasty Bakes, and Veg Grilled Sandwich Recipes That Are Quick and Delicious for more inspiration in your kitchen.

Happy baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Apricot Coffee Cake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A moist and tender coffee cake studded with fresh apricots and a cinnamon streusel topping. Perfect for breakfast or an afternoon treat.”, “prepTime”: “PT20M”, “cookTime”: “PT35M”, “totalTime”: “PT55M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 1/2 cups all-purpose flour”, “1/2 cup granulated sugar”, “2 tsp baking powder”, “1/2 tsp salt”, “1/2 cup unsalted butter, softened”, “2 large eggs”, “1/2 cup milk”, “1 tsp vanilla extract”, “1 cup fresh apricots, pitted and chopped”, “1/3 cup brown sugar”, “1/2 tsp ground cinnamon”, “1/4 cup chopped walnuts (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and grease a 9-inch round pan.”}, {“@type”: “HowToStep”, “text”: “In a bowl, mix flour, baking powder, salt, and granulated sugar.”}, {“@type”: “HowToStep”, “text”: “In another bowl, beat butter and eggs until creamy.”}, {“@type”: “HowToStep”, “text”: “Add milk and vanilla to the wet ingredients and combine.”}, {“@type”: “HowToStep”, “text”: “Gradually stir dry ingredients into wet ingredients until just combined.”}, {“@type”: “HowToStep”, “text”: “Fold in chopped apricots gently.”}, {“@type”: “HowToStep”, “text”: “Pour batter into prepared pan.”}, {“@type”: “HowToStep”, “text”: “Mix brown sugar, cinnamon, and walnuts for streusel topping.”}, {“@type”: “HowToStep”, “text”: “Sprinkle streusel evenly over the batter.”}, {“@type”: “HowToStep”, “text”: “Bake for 35 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Cool for 10 minutes before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “5 g”, “fatContent”: “15 g”, “carbohydrateContent”: “40 g”}}