Almond Apricot Coffee Cake
A moist and flavorful coffee cake with almond and apricot layers, perfect for breakfast or brunch, offering a delightful combination of nutty and fruity flavors.
Ingredients
Instructions
- In a mixing bowl, cream butter and sugar.
- Add eggs, sour cream, and almond extract; mix well.
- Combine flour, baking powder, and salt; add to creamed mixture and mix well.
- Spread half of the batter in a greased and floured 12-cup fluted tube pan.
- Sprinkle with half of the slivered almonds.
- Spread half of the apricot preserves to within 1/2 inch of the edges.
- Cover with remaining batter.
- Spoon remaining preserves over batter to within 1/2 inch of the edges.
- Sprinkle with remaining almonds.
- Bake at 350°F for 45-50 minutes or until a toothpick inserted near the center comes out clean.
- Cool in pan for 15 minutes.
- Carefully invert onto a serving platter.
Tips & Substitutions
For a lighter texture, ensure the butter is softened properly before creaming with sugar. You can substitute Greek yogurt for sour cream for a tangy flavor, or use apricot jam if preserves are not available. If you prefer, replace slivered almonds with walnuts or pecans for a different crunch. This cake can also be made in a 9x13-inch pan for easier serving. Consider making Speedy Peach Pie for a fruity dessert option.
Serving Suggestions
Serve this delightful coffee cake as a brunch centerpiece or an afternoon treat alongside a fresh fruit salad. It also pairs beautifully with a scoop of vanilla ice cream for dessert. Enhance the coffee experience by serving it with Seasoned Toast Strips on the side, creating a perfect balance of flavors. For a festive touch, dust the cake with powdered sugar before serving.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds, or enjoy at room temperature. This cake pairs well with a cup of coffee or tea.
Nutrition & Diet Analysis (per serving)
Each serving of Almond Apricot Coffee Cake contains roughly 336 calories, with 6g protein, 44g carbohydrates, and 16g fat. It is a good source of vitamin C (16% of the Daily Value), iron (13% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 774mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruit preserves instead of apricot?
Absolutely! You can substitute with raspberry, peach, or even strawberry preserves for a different flavor profile. Just keep in mind that the sweetness level may vary, so adjust sugar accordingly if needed. Experimenting with different preserves can lead to delightful variations of this cake.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the toothpick comes out with wet batter, it needs more time. Keep an eye on it, especially after the 45-minute mark, as oven temperatures can vary.
Can I freeze the coffee cake?
Yes, you can freeze the coffee cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. To serve, thaw it in the refrigerator overnight and bring to room temperature before enjoying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).