Apricot Coffee Cake: A Deliciously Fruity Twist on a Classic
Apricot coffee cake is a delightful and surprisingly easy-to-make treat, perfect for brunch, afternoon tea, or a simple dessert. The combination of tart apricots, a moist and tender cake base, and a sweet, crumbly topping creates a symphony of flavors and textures that will leave everyone wanting more. This recipe takes the classic coffee cake concept and elevates it with the addition of fresh or canned apricots, resulting in a bright and vibrant flavor profile that’s sure to impress.
This comprehensive guide will walk you through each step of the process, from gathering your ingredients to achieving the perfect golden-brown bake. We’ll also offer tips and variations to help you customize the recipe to your liking. Get ready to bake a truly exceptional apricot coffee cake!
## Why Apricot Coffee Cake? What Makes It Special?
Traditional coffee cake is often flavored with cinnamon, nuts, or a simple streusel topping. While these variations are undoubtedly delicious, apricot coffee cake offers a unique and refreshing twist. Here’s why it’s a standout:
* **Fruity Tartness:** Apricots provide a gentle tartness that balances the sweetness of the cake and crumb topping. This prevents the cake from being overly sweet and adds a refreshing zing.
* **Moisture and Texture:** The natural moisture content of apricots helps to keep the cake incredibly moist and tender. They also contribute a pleasant textural element, contrasting with the crumbly topping.
* **Visual Appeal:** The vibrant orange color of apricots adds a beautiful visual element to the cake, making it even more enticing.
* **Versatility:** Apricot coffee cake can be enjoyed warm or at room temperature, making it ideal for various occasions. It pairs perfectly with coffee, tea, or even a scoop of vanilla ice cream.
* **Relatively Easy to Make:** Despite its impressive flavor profile, apricot coffee cake is surprisingly easy to make. The recipe is straightforward and requires no complicated techniques.
## Ingredients You’ll Need
Before you begin, gather all the necessary ingredients. This will streamline the baking process and ensure you have everything you need at your fingertips.
**For the Cake:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 3/4 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup sour cream or plain yogurt
* 1 (15-ounce) can apricot halves in syrup, drained and chopped (or about 1 1/2 cups fresh apricots, pitted and chopped)
**For the Crumb Topping (Streusel):**
* 1 cup all-purpose flour
* 1/2 cup packed brown sugar
* 1/2 cup granulated sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
* 1/2 cup chopped nuts (optional, such as almonds, pecans, or walnuts)
**Equipment:**
* 9×13 inch baking pan
* Mixing bowls
* Electric mixer (handheld or stand mixer)
* Measuring cups and spoons
* Rubber spatula
* Parchment paper (optional, for lining the pan)
## Step-by-Step Instructions
Now that you have your ingredients and equipment ready, let’s get started! Follow these detailed instructions to bake a perfect apricot coffee cake.
**Step 1: Prepare the Apricots**
* If using canned apricot halves, drain them well and chop them into smaller pieces. Pat them dry with paper towels to remove excess moisture. This will prevent the cake from becoming soggy.
* If using fresh apricots, wash them thoroughly, pit them, and chop them into roughly the same size as the canned apricot pieces. You may need to adjust the baking time slightly if using very juicy apricots.
**Step 2: Make the Crumb Topping (Streusel)**
* In a medium mixing bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Whisk together to ensure all ingredients are evenly distributed.
* Add the cold butter pieces to the bowl. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be evenly distributed throughout the flour mixture.
* If using nuts, stir them into the crumb topping.
* Set the crumb topping aside while you prepare the cake batter.
**Step 3: Prepare the Cake Batter**
* Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang on the sides for easy removal. This is especially helpful for preventing the cake from sticking.
* In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure that the leavening agents are evenly distributed throughout the cake batter.
* In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the batter, which helps to create a light and tender cake.
* Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix to combine.
* In a separate small bowl, combine the sour cream or plain yogurt. This adds moisture and richness to the cake.
* Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or yogurt. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake. Overmixing develops the gluten in the flour, leading to a denser texture.
* Gently fold in the chopped apricots. Ensure that the apricots are evenly distributed throughout the batter.
**Step 4: Assemble and Bake the Coffee Cake**
* Pour the cake batter into the prepared baking pan and spread it evenly. Use a spatula to smooth the surface.
* Sprinkle the crumb topping evenly over the cake batter. Make sure to cover the entire surface for a beautiful and delicious crust.
* Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
**Step 5: Cool and Serve**
* Remove the coffee cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set slightly and makes it easier to handle.
* If you lined the pan with parchment paper, use the overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely. If you didn’t line the pan, run a knife around the edges to loosen the cake before inverting it onto a wire rack.
* Cut the coffee cake into squares or rectangles and serve warm or at room temperature. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
## Tips and Variations
Here are some tips and variations to help you customize your apricot coffee cake and ensure baking success:
* **Use Ripe Apricots:** If using fresh apricots, choose ones that are ripe but still firm. Overripe apricots can be too soft and mushy, while underripe apricots will lack sweetness and flavor.
* **Adjust Sugar to Taste:** If your apricots are particularly tart, you may want to add a little extra sugar to the cake batter or crumb topping. Taste the batter before baking and adjust accordingly.
* **Add a Glaze:** For an extra touch of sweetness and visual appeal, drizzle the cooled coffee cake with a simple glaze made from powdered sugar and milk or lemon juice. A lemon glaze pairs particularly well with the tartness of the apricots.
* **Spice it Up:** Add a pinch of ground ginger, cardamom, or nutmeg to the cake batter or crumb topping for a warm and aromatic flavor. These spices complement the apricots beautifully.
* **Add Citrus Zest:** Grated lemon or orange zest can brighten up the flavor of the cake and enhance the apricot flavor. Add the zest to the cake batter or crumb topping.
* **Substitute Other Fruits:** If you don’t have apricots on hand, you can substitute other fruits such as peaches, plums, or nectarines. Adjust the baking time as needed, depending on the juiciness of the fruit.
* **Make it Gluten-Free:** Substitute gluten-free all-purpose flour for regular all-purpose flour to make a gluten-free version of this recipe. Be sure to use a gluten-free baking powder as well.
* **Add Almond Extract:** A few drops of almond extract in the cake batter can enhance the nutty flavor of the crumb topping and complement the apricots.
* **Make it Ahead:** The crumb topping can be made ahead of time and stored in the refrigerator for up to 2 days. The cake can also be baked a day ahead and stored at room temperature, tightly wrapped.
## Troubleshooting Tips
Even with the best recipes, baking can sometimes be unpredictable. Here are some common problems and solutions:
* **Cake is Dry:** This can be caused by overbaking, using too much flour, or not enough liquid. Be sure to measure your flour accurately and don’t overbake the cake. Adding a little extra sour cream or yogurt can also help to keep the cake moist.
* **Cake is Soggy:** This can be caused by using too much liquid or not draining the apricots properly. Be sure to drain the canned apricots well and pat them dry with paper towels. You may also need to reduce the amount of sour cream or yogurt in the batter.
* **Crumb Topping is Too Dry:** This can be caused by using too much flour or not enough butter. Add a little more melted butter to the crumb topping until it reaches the desired consistency.
* **Crumb Topping is Too Wet:** This can be caused by using too much butter or not enough flour. Add a little more flour to the crumb topping until it reaches the desired consistency.
* **Cake is Sinking in the Middle:** This can be caused by opening the oven door too frequently during baking or by underbaking the cake. Avoid opening the oven door unnecessarily and make sure the cake is fully baked before removing it from the oven.
## Serving Suggestions
Apricot coffee cake is delicious on its own, but here are some serving suggestions to elevate your experience:
* **Warm with Coffee or Tea:** The classic pairing! The warm cake complements the hot beverage perfectly.
* **With Whipped Cream or Ice Cream:** A dollop of whipped cream or a scoop of vanilla ice cream adds a creamy and decadent touch.
* **With a Fruit Salad:** Serve alongside a fresh fruit salad for a light and refreshing dessert.
* **As Part of a Brunch Spread:** Include apricot coffee cake as part of a larger brunch spread with other pastries, eggs, and savory dishes.
* **Gift Giving:** This cake makes a thoughtful and delicious homemade gift.
## Storage Instructions
* **Room Temperature:** Store the coffee cake in an airtight container at room temperature for up to 3 days. To keep it from drying out, you can also wrap it tightly in plastic wrap or foil.
* **Refrigerator:** For longer storage, store the coffee cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving.
* **Freezer:** For longer storage, wrap the coffee cake tightly in plastic wrap and then in aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. You can also freeze individual slices for a quick and easy treat.
## Apricot Coffee Cake Recipe Card
**Yields:** 12-16 servings
**Prep time:** 20 minutes
**Cook time:** 35-40 minutes
**Ingredients:**
* **Cake:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 3/4 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup sour cream or plain yogurt
* 1 (15-ounce) can apricot halves in syrup, drained and chopped (or about 1 1/2 cups fresh apricots, pitted and chopped)
* **Crumb Topping:**
* 1 cup all-purpose flour
* 1/2 cup packed brown sugar
* 1/2 cup granulated sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
* 1/2 cup chopped nuts (optional)
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Prepare crumb topping: In a medium bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Stir in nuts, if using. Set aside.
3. Prepare cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
4. In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
5. Combine sour cream. Gradually add dry ingredients to wet ingredients, alternating with sour cream, beginning and ending with dry ingredients. Mix until just combined.
6. Gently fold in chopped apricots.
7. Pour batter into prepared pan and spread evenly. Sprinkle crumb topping over batter.
8. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let cool in pan for 10-15 minutes before serving.
## Enjoy Your Apricot Coffee Cake!
Apricot coffee cake is a truly special treat that’s perfect for any occasion. With its moist and tender cake, tart and juicy apricots, and sweet and crumbly topping, it’s a dessert that’s sure to impress. We hope you enjoy baking and sharing this delicious recipe with your friends and family!