Sunny Morning Brunch Cake
A moist, fruity brunch cake featuring apricot preserves, coconut, and almonds, perfect for sunny mornings and special weekend gatherings with a light, sweet flavor.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine cake mix, sour cream, eggs, oil, water, and almond extract; beat for 3 minutes at medium speed.
- Generously grease a 10-inch tube pan.
- Sprinkle coconut and sliced almonds evenly in the pan.
- Top the coconut and almonds with one-third of the apricot preserves.
- Pour half of the cake batter over the preserves.
- Dot with the remaining preserves.
- Cover with the rest of the cake batter.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 30 minutes, then invert the cake onto a serving dish.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of sour cream. You can substitute the almond extract with vanilla if preferred. To enhance the flavor, add a teaspoon of orange zest to the batter. If you don’t have a tube pan, a bundt pan can also work, though baking times may vary slightly. Ensure the cake is thoroughly cooled before inverting for the best results.
Serving Suggestions
Serve the Sunny Morning Brunch Cake with a dollop of whipped cream and fresh fruit on the side for a delightful breakfast or brunch. It pairs beautifully with a cup of coffee or a refreshing glass of orange juice. For a more decadent dessert, try it with a scoop of vanilla ice cream or a drizzle of warm caramel sauce. This cake is perfect for gatherings or a cozy family brunch.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to a week. To reheat, microwave individual slices for about 15-20 seconds or warm in a conventional oven at 350°F (175°C) for 5-10 minutes until heated through. This helps retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Sunny Morning Brunch Cake contains roughly 282 calories, with 2g protein, 15g carbohydrates, and 25g fat.
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 flavor of preserves?
Yes, feel free to experiment with other fruit preserves like peach or raspberry. Each will give a unique twist to the cake while maintaining its moist texture. Just ensure that the preserve you choose complements the almond flavor in the batter for the best results.
How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached, but not wet batter. Baking times can vary based on your oven, so keep an eye on it as it approaches the 50-minute mark to avoid overbaking.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. This will allow the flavors to meld and the cake to remain moist. Just be sure to let it cool completely before storing.
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).