Apricot Almond Coffee Cake
A moist coffee cake filled with apricot preserves and topped with sliced almonds, perfect for breakfast, brunch, or teatime with a delightful almond flavor.
Ingredients
Instructions
- Cream the softened butter until smooth.
- Add sugar and beat until fluffy.
- Add eggs one at a time, beating 1 minute after each addition.
- Add dry ingredients (flour, baking powder, salt), beating only until mixed.
- Fold in sour cream and almond extract.
- Grease and flour a bundt or tube pan.
- Add one-third of batter to the pan.
- Spread half of apricot preserves and sliced almonds over the batter.
- Add almost all remaining batter on top.
- Spread the remaining preserves and almonds over the batter.
- Add the rest of the batter on top.
- Bake at 350°F for 60 minutes.
- While warm, sprinkle the cake with powdered sugar.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted when creaming. You can substitute Greek yogurt for sour cream if needed. If you don't have sliced almonds, chopped pecans or walnuts can work as a tasty alternative. This recipe is perfect for brunch and pairs beautifully with Powdered Sugar Cake for a delightful dessert spread.
Serving Suggestions
Serve this coffee cake warm or at room temperature, dusted with powdered sugar for an elegant touch. It pairs wonderfully with a cup of coffee or a refreshing tea. For a complete brunch experience, consider serving it alongside a fruit salad or a light yogurt parfait. It's also a delightful treat at afternoon tea.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds, or until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Almond Coffee Cake contains roughly 333 calories, with 3g protein, 20g carbohydrates, and 28g fat. It is a good source of vitamin C (17% of the Daily Value), calcium (11% of the Daily Value), and dietary fiber (10% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 fresh apricots instead of apricot preserves?
Absolutely! If you prefer using fresh apricots, chop them and mix with a little sugar to create a filling. Keep in mind that this might alter the moisture content, so adjust the baking time slightly. Fresh apricots will add a lovely, natural flavor to the cake.
What can I use if I don't have almond extract?
If almond extract is unavailable, you can substitute it with vanilla extract for a different flavor profile. Alternatively, you can use hazelnut extract for a nutty twist. Just remember that this will change the final taste, but it will still be delicious!
How can I make this recipe gluten-free?
To make this coffee cake gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking blend. Ensure that your baking powder is gluten-free as well. The texture may vary slightly, but it should still turn out moist and flavorful!
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).