Apricot Crumble Cake
A moist and flavorful apricot crumble cake featuring cream cheese, coconut, and a cinnamon-spiced topping, perfect for gatherings or a sweet teatime treat.
Ingredients
- 8 oz. cream cheese ⓘ
- 1/2 cup margarine (Parkay) ⓘ
- 1 1/4 cups sugar ⓘ
- 1/4 cup milk ⓘ
- 2 eggs ⓘ
- 1 teaspoon vanilla ⓘ
- 2 cups sifted cake flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 10 oz. jar Kraft pure apricot or peach preserves
- 2 cups shredded coconut ⓘ
- 2/3 cup brown sugar ⓘ
- 1/3 cup Parkay margarine, melted ⓘ
- 1 teaspoon cinnamon ⓘ
Instructions
- Combine softened cream cheese, margarine, and sugar well in a mixing bowl. Gradually add milk and blend until smooth.
- Add eggs and vanilla to the mixture and beat until combined.
- Sift together the cake flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the cream cheese mixture, mixing well after each addition.
- Pour half of the batter into a greased and floured 13 x 9-inch baking pan.
- Dot the batter with the apricot or peach preserves evenly over the surface.
- Spread the remaining batter over the preserves to cover completely.
- In a small bowl, mix shredded coconut, brown sugar, melted margarine, and cinnamon to make the crumble topping.
- Sprinkle the crumble mixture evenly over the top of the batter.
- Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until a wooden pick inserted in the center comes out clean.
Tips & Substitutions
For a lighter version, you can substitute Greek yogurt for half of the cream cheese. If you prefer a nutty flavor, consider adding chopped walnuts or pecans to the crumble topping. To make this a vegetarian dish, ensure that the margarine is plant-based. Ensure all ingredients are at room temperature for better blending.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more refreshing touch, serve alongside a fruit salad or a light dessert like Ruby Cranberry Salad. It makes for a great treat at brunch or as a sweet ending to a meal.
Storage & Reheating
Store leftover Apricot Crumble Cake in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for about 15-20 seconds or until warmed through. Alternatively, you can enjoy it cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Crumble Cake contains roughly 701 calories, with 3g protein, 74g carbohydrates, and 38g fat. It is a good source of iron (16% of the Daily Value) and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 759mg per serving (33% 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 a different type of preserves for this recipe?
Absolutely! You can substitute the apricot or peach preserves with any fruit preserves you like, such as raspberry or strawberry. Just keep in mind that the flavor of the cake will change slightly depending on the type of preserves used.
How do I know when the cake is done baking?
To test if the cake is done, insert a wooden pick or a toothpick into the center. If it comes out clean or with just a few crumbs clinging to it, the cake is ready. If it comes out with wet batter, continue baking for a few more minutes.
Can I freeze the Apricot Crumble Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before enjoying it again.
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).