Apricot Coffee Cake
A moist and flavorful apricot coffee cake featuring a tender crumb, sweet apricot filling, and a buttery streusel topping, perfect for breakfast or dessert gatherings.
Ingredients
Instructions
- Mix flour, sugar, baking powder, and salt; set aside 1/2 cup for the topping.
- Add eggs and milk to the remaining flour mixture and stir until combined.
- Spread the batter into a greased baking pan.
- Spread apricot pie filling evenly over the batter.
- Sprinkle the reserved crumb mixture over the apricot filling.
- Bake in a preheated oven at 350°F (175°C) for about 40 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute the apricot pie filling with other fruit fillings like cherry or peach if desired. To enhance the flavor, add a teaspoon of vanilla extract to the batter. If you prefer a nutty flavor, chopped walnuts can be mixed into the crumb topping for added crunch.
Serving Suggestions
Serve slices of Apricot Coffee Cake warm or at room temperature for breakfast or as a delightful afternoon snack. It pairs beautifully with a cup of coffee or tea, making it perfect for brunch gatherings. For added indulgence, top with a dollop of whipped cream or serve alongside a scoop of vanilla ice cream. Consider serving it with oatmeal jumbos for a varied dessert spread.
Storage & Reheating
Store any leftover Apricot Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 350°F (175°C) for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Coffee Cake contains roughly 234 calories, with 3g protein, 32g carbohydrates, and 11g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 809mg per serving (35% 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 make this coffee cake ahead of time?
Yes, you can prepare the cake batter and apricot filling a day in advance. Store the batter in the refrigerator and assemble the cake just before baking. This will ensure freshness and flavor retention. You can also bake it ahead and store it as directed, then reheat before serving.
What can I use instead of apricot pie filling?
If you don't have apricot pie filling on hand, you can easily substitute it with other fruit fillings like peach, cherry, or even a homemade fruit compote. Just ensure the consistency is similar so it spreads well over the batter.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. Keep an eye on the baking time since ovens can vary, and overbaking may dry it out.
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).