There’s something special about a coffee cake that brings warmth and comfort to any morning or afternoon gathering. Our Apricot Coffee Cake recipe blends the natural sweetness and tang of fresh apricots with a tender, buttery crumb that melts in your mouth. This cake is perfect for brunches, holiday breakfasts, or simply a cozy treat with your favorite cup of coffee.
We love how the apricots add a bright, fruity twist to a classic favorite. Plus, the crumbly streusel topping gives every bite a delightful crunch. Whether you’re an experienced baker or just looking for an easy recipe to impress, this apricot coffee cake is sure to become a staple in your kitchen. Let’s dive in and create a delicious cake that’s as beautiful as it is flavorful.
Ingredients
To create the perfect Apricot Coffee Cake, we need to gather fresh and high-quality ingredients. Below are the components divided into the cake base and the irresistible topping that gives this coffee cake its signature crunch and flavor.
Cake Ingredients
For the tender and moist cake infused with the bright flavor of apricots, we will use:
- 1 ½ cups all-purpose flour (sifted for lightness)
- 1 teaspoon baking powder (ensures a perfect rise)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened (room temperature for easy creaming)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup sour cream (adds moisture and tenderness)
- 1 cup fresh apricots, pitted and chopped (ripe for sweetness and texture)
Topping Ingredients
Our crunchy streusel topping brings contrast to the soft cake with a buttery, crumbly finish:
| Ingredient | Quantity | Notes |
|---|---|---|
| Brown sugar (packed) | ½ cup | Adds rich caramel notes |
| All-purpose flour | ⅓ cup | For structure and crunch |
| Rolled oats | ¼ cup | Adds texture and rustic touch |
| Ground cinnamon | 1 teaspoon | Balanced warmth |
| Unsalted butter | ¼ cup (1/2 stick) | Cold and cut into cubes |
We will combine these ingredients to create the perfect balance of flavors and textures that define this Apricot Coffee Cake.
Equipment Needed
To bake our Apricot Coffee Cake perfectly, having the right equipment is essential. Below is a detailed list of tools that will help us achieve the ideal texture and flavor.
- 8-inch Square Baking Pan
We recommend using an 8-inch pan for even baking and the perfect thickness of the cake.
- Mixing Bowls (2 medium-sized)
One for the cake batter, another for the streusel topping ingredients.
- Electric Mixer or Stand Mixer
Using an electric mixer ensures the butter and sugar cream smoothly for a tender crumb.
- Measuring Cups and Spoons
Accurate measurement of ingredients is key to our recipe’s success.
- Rubber Spatula
Perfect for folding in ingredients gently without losing air in the batter.
- Whisk
Ideal for blending dry ingredients like flour, baking powder, and cinnamon evenly.
- Paring Knife
Necessary for pitting and slicing fresh apricots precisely.
- Oven Mitts
Safety first when handling hot pans from the oven.
- Cooling Rack
Allows the cake to cool evenly, preventing sogginess.
| Equipment | Purpose |
|---|---|
| 8-inch Square Pan | Baking the coffee cake |
| Mixing Bowls | Preparing batter and topping |
| Electric Mixer | Creaming butter and sugar |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Rubber Spatula | Folding mixture without deflating |
| Whisk | Combining dry ingredients |
| Paring Knife | Preparing apricots |
| Oven Mitts | Handling hot pans |
| Cooling Rack | Cooling cake post-baking |
Having all these tools ready will streamline the baking process of our Apricot Coffee Cake and guarantee excellent results. Let’s gather each item so we can focus on creating a moist, flavorful coffee cake crowned with a perfect crunchy streusel topping.
Instructions
Follow these detailed steps to create our delicious Apricot Coffee Cake with a tender crumb and a crunchy streusel topping. We will guide you through each phase to ensure perfect results.
Prep Work
- Preheat the oven to 350°F (175°C) for optimal baking temperature.
- Lightly grease an 8-inch square baking pan or line it with parchment paper.
- Wash and pit 2 cups of fresh apricots, then slice them into thin wedges.
- Gather and measure all ingredients precisely to streamline the baking process.
Making the Cake Batter
- In a medium bowl, whisk together the dry ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- In a large bowl, cream ½ cup unsalted butter (softened) with 1 cup granulated sugar using an electric mixer until the mixture is light and fluffy.
- Beat in 2 large eggs, one at a time, ensuring each is fully incorporated.
- Add 1 teaspoon vanilla extract and ½ cup sour cream, mixing gently until smooth.
- Gradually fold in the dry ingredient mixture using a rubber spatula, mixing just until combined to avoid overworking the batter.
Preparing the Apricot Topping
- In a separate bowl, combine:
- ⅓ cup light brown sugar (packed)
- ⅓ cup all-purpose flour
- ⅓ cup rolled oats
- 1 teaspoon ground cinnamon
- Cut ¼ cup cold unsalted butter into small cubes and use a pastry cutter or your fingers to blend it into the dry topping mixture until crumbly.
Baking the Coffee Cake
- Spread half of the cake batter evenly into the prepared pan.
- Layer the sliced apricots evenly over the batter.
- Pour and spread the remaining batter gently over the apricots, avoiding mixing.
- Sprinkle the streusel topping evenly over the top.
- Place in the oven and bake for exactly 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Remove the pan from the oven and place it on a cooling rack immediately.
- Let the cake cool in the pan for at least 20 minutes to set.
- Use a knife to loosen the edges before slicing.
- Serve warm or at room temperature. Enjoy with a cup of coffee or tea for the perfect pairing.
| Step | Temperature/Time | Important Tip |
|---|---|---|
| Preheat Oven | 350°F (175°C) | Ensures even baking |
| Bake Coffee Cake | 45–50 minutes | Toothpick test for doneness |
| Cooling Time | 20 minutes minimum | Allows cake to set for clean slices |
Storage Tips
To keep our Apricot Coffee Cake fresh and delicious, proper storage is essential. Follow these steps to maintain its moist texture and rich flavor:
- Cool Completely
Always allow the cake to cool completely on a wire rack before storing. This prevents condensation inside the container, which can make the cake soggy.
- Room Temperature Storage
For up to 2 days, store the cake at room temperature. Place it in an airtight container or tightly wrap it with plastic wrap to protect it from air and moisture.
- Refrigeration
If we plan to keep the cake for 3 to 5 days, refrigeration is recommended. Wrap it securely with plastic wrap or store it in an airtight container. Keep in mind that refrigeration can dry out the cake slightly, so warming it briefly before serving restores the moist texture.
- Freezing for Longer Storage
To store our Apricot Coffee Cake for up to 3 months, freeze it properly:
- Wrap the cake tightly in plastic wrap, then in aluminum foil to avoid freezer burn.
- Label the package with the date for easy tracking.
- When ready to enjoy, thaw overnight in the refrigerator and warm in the oven at 300°F (150°C) for 10-15 minutes to refresh the crumb and streusel topping.
| Storage Method | Duration | Storage Tips |
|---|---|---|
| Room Temperature | Up to 2 days | Airtight container or tightly wrapped |
| Refrigeration | 3 to 5 days | Wrapped securely, warm before serving |
| Freezing | Up to 3 months | Double wrap, thaw in fridge, warm in oven |
“Proper storage ensures our Apricot Coffee Cake stays fresh and retains that perfect balance of moist cake and crunchy streusel topping every time we serve it.”
Conclusion
This Apricot Coffee Cake recipe is a fantastic way to bring fresh fruit and comforting flavors to your table. Its tender crumb and crunchy streusel topping create a delightful texture that’s hard to resist. Whether for a special occasion or a simple treat, it’s sure to impress.
With straightforward ingredients and clear steps, this cake fits perfectly into any baking routine. We’re confident it will become a favorite that you’ll return to time and again, sharing it with family and friends over a warm cup of coffee or tea. Give it a try and enjoy the delicious results!
Frequently Asked Questions
What makes this Apricot Coffee Cake special?
This cake combines fresh apricots’ sweet and tangy flavor with a tender buttery texture and a crunchy streusel topping, creating a delicious balance perfect for many occasions.
What ingredients are needed for the cake and topping?
The cake requires flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla, sour cream, and fresh apricots. The topping uses brown sugar, flour, oats, cinnamon, and cold butter.
What equipment do I need to bake this coffee cake?
You’ll need an 8-inch square baking pan, mixing bowls, electric mixer, measuring tools, rubber spatula, whisk, paring knife, oven mitts, and a cooling rack.
How long do I bake the Apricot Coffee Cake?
Bake the assembled cake at 350°F (175°C) for 45 to 50 minutes until golden and set.
Can I make this cake if I’m a beginner baker?
Yes! The recipe is straightforward, guiding you through clear steps, perfect for both novices and experienced bakers.
How should I store the leftover Apricot Coffee Cake?
Cool completely, then store at room temperature for up to 2 days in an airtight container, refrigerate for 3 to 5 days, or freeze for up to 3 months.
What’s the best way to serve this cake?
Serve warm or at room temperature, ideally paired with coffee or tea for a delightful treat.
Can I freeze the Apricot Coffee Cake?
Yes, freeze it wrapped twice for up to 3 months. Thaw in the fridge and warm before serving to keep it moist.
Should I peel the apricots before adding them to the cake?
No need to peel; just wash, pit, and slice the apricots before layering them in the batter.
How do I prevent the cake from becoming soggy?
Allow the cake to cool completely before storing, and use airtight containers to maintain the perfect texture.