Whip Up This Irresistible Apricot Cream Coffee Cake Today
Are you looking for a new coffee cake recipe to spice up your morning routine? Look no further than this delicious Apricot Cream Coffee Cake recipe! Filled with glistening apricots and a cream cheese filling, this cake is sure to become a new household favorite.
Not only is this coffee cake recipe perfect for a morning treat, but it’s also versatile enough to be served as a dessert after dinner. The combination of tangy cream cheese and sweet apricots gives this recipe the perfect balance between zesty and sugary. As an added bonus, this recipe can be stored easily for a quick grab-and-go snack during those busy days.
So preheat your oven, gather your baking supplies, and get ready to impress your taste buds with this delicious Apricot Cream Coffee Cake recipe.
Why You’ll Love This Recipe
If you’re a coffee cake lover, then this apricot cream coffee cake recipe is certainly one to try. The blend of tangy apricots and creamy cheese filling in every bite will surely dazzle your taste buds.
What sets this particular coffee cake apart from the rest? First and foremost, it’s an incredibly easy recipe to make that doesn’t require any special skills or techniques. With simple instructions that are easy to follow, anyone can whip up this masterpiece with minimal effort.
Moreover, the recipe calls for fresh, juicy apricots that add a subtle sweetness to the dish. And if you’re not a fan of apricots, don’t worry! You can easily swap them out for other fruits like peach or dried apricots without compromising the flavor of the dish.
Last but not least, the soft and moist texture of this coffee cake makes it resemble more of a sponge cake than your typical crumbly coffee cake. Combined with the sweet and savory taste of the cream cheese filling and glistening apricots on top, it creates the perfect balance of flavors and textures.
So if you’re looking for a simple yet delicious dessert recipe that is perfect for any occasion, look no further than this apricot cream coffee cake. Once you’ve tried it, you’ll be hooked!
Ingredient List
For the cake ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of one lemon or 1/4 tsp. lemon peel
- 2/3 cup sour cream
- 1/3 cup apricot preserves
- 1 tablespoon lemon juice
For the cream cheese filling:
- 8 oz. cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 tsp. vanilla extract
For the apricot crumble:
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- Pinch of salt
- Zest of one lemon or 1/4 tsp. lemon peel
- 6 tbsp. cold unsalted butter, cubed (or margarine for dairy-free option)
- 1 c. apricots, sliced & pitted
For the Apricot Almond Cream Cheese Coffeecake:
- All-purpose flour (1 c.)
- Powdered sugar (more of less as desired)
- Lemon Peel (optional, but recommended for fragrance)
The Recipe How-To
Now that we have all the ingredients, let’s start making this delectable Apricot Cream Coffee Cake Recipe.
Step 1: Prepare the oven
Preheat your oven to 350°F. Grease a 9×13-inch baking pan and set it aside.
Step 2: Mix the dry ingredients
In a medium-size bowl, mix together 2 cups all-purpose flour, 1 tsp. baking powder, 1/4 tsp. baking soda, and 1/4 tsp. salt. Set this dry mixture aside.
Step 3: Mix the wet ingredients
In another large mixing bowl, cream 1 cup softened butter or margarine and 3/4 cup granulated sugar together until light and fluffy. Then, add 3 large eggs, one at a time, mixing well after each addition. Add 1 tsp. vanilla extract and beat again.
Step 4: Combine dry & wet mixture
Next, add the flour mixture to the wet mixture by alternating it with 1 cup sour cream in three separate additions to the wet mixture. Mix just until combined (Do not overmix).
Step 5: Arrange the cake layers
Spread half of the batter into your prepared pan.
Step 6: Add apricot mixture
Take half of your apricot halves and spread them over the batter in your pan (reserve additional apricots for later use). Do not press them down into the batter.
Step 7: Add cream cheese filling
In a small mixing bowl, mix together a softened 8 oz. package of cream cheese, 1/2 cup white sugar, and a pinch of lemon peel until smooth. Beat in an egg and add one tablespoon of fresh lemon juice.
Spoon this cream cheese mixture over your apricot halves by dropping it by tablespoons around your pan.
Then, spread the remaining batter over your apricot and cream cheese filling.
Step 8: Add streusel topping
In a small mixing bowl, mix 1/3 cup brown sugar, 1/3 cup all-purpose flour, 2 tsp. lemon peel, and 1/4 cup softened butter together until crumbly. Sprinkle this mixture over the top of your cake batter.
Step 9: Spread apricot topping
Take your reserved apricots and slice them into thin slivers. Spread them over the top of your streusel topping to create glistening apricots on your cake.
Step 10: Bake
Bake cake at a preheated oven for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Step 11: Serve and enjoy!
Allow the cake to cool before cutting it into squares, rectangles, or triangles (as you please). Finally, dust with powdered sugar and serve with a cup of hot coffee or tea.
Substitutions and Variations
Sometimes, you may not have all the ingredients needed for the recipe, or you may want to try something new. That’s where substitutions and variations come in handy.
1. Flour: If you don’t have all-purpose flour, you can use cake flour or self-rising flour instead. However, keep in mind that these are more finely milled and have less gluten, so the texture of the cake may be slightly different.
2. Apricot: If you don’t like apricots or can’t find them, you can substitute with fresh peaches or dried apricots. You can also use apricot jam instead of preserves.
3. Cream Cheese: Mascarpone cheese makes a great substitute for cream cheese in this recipe if that’s what you prefer. You can also use sour cream instead of cream cheese for a tangier flavor.
4. Sugar: Brown sugar can be substituted for white sugar if that’s what you have on hand. Keep in mind that brown sugar has a higher moisture content, which could affect the texture of the cake.
5. Streusel Topping: If you don’t want to use streusel topping, mix together 1 cup granulated sugar and 1 cup all-purpose flour with 1/2 cup melted butter until crumbly.
6. Almonds: If you don’t like almonds or are allergic to nuts, you can skip them altogether or replace them with hazelnuts or pecans.
7. Lemon: You can add some zest or juice from lemon to give it an extra zingy flavor to the cake.
Overall, these substitutions and variations are just a few examples to add a little bit more personal touch to your cake recipe. Experimentation and creativity are encouraged when it comes to cooking!
Serving and Pairing
Apricot Cream Coffee Cake is a delightful treat for breakfast, brunch, or even dessert. Serving it with a hot cup of coffee or tea is the perfect way to enjoy this soft and moist cake.
Pairing it with a hot beverage that complements its light sweetness, such as Earl Grey tea, is an excellent choice. But if you want something richer, you can enjoy a bold espresso or latte.
Another great idea is to slice up some fresh apricots and serve them on top of the sliced coffee cake. This adds another dimension of flavor and texture to the cake.
This delicious apricot cream cheese filled coffee cake can also be paired with fruit juice, such as orange or grapefruit juice, for those looking for something fresher.
For those who love experimenting with pairing options, a dollop of whipped cream on top can complement the flavors in the cake perfectly. Alternatively, you can add some apricot jam to a warm slice of coffee cake for a delightful twist.
Whichever way you choose to serve it and pair it, this Apricot Cream Coffee Cake is guaranteed to impress your guests in any setting!
Make-Ahead, Storing and Reheating
To make your life easier, you can certainly prepare this Apricot Cream Coffee Cake recipe ahead of time. You can refrigerate the unbaked cake for up to two days before baking. Or you could bake it, cool it and then freeze it. To reheat the frozen cake, thaw it overnight in the refrigerator and then warm up the slices in the microwave oven for about 15-20 seconds or in a preheated oven at 350F/180C for about 5-7 minutes.
This delightful coffee cake tastes best when stored in an airtight container in the fridge for up to five days. To keep the apricot cream cheese filling glistening and creamy, consider wrapping individual pieces first in plastic wrap and then in foil before putting them in the fridge.
If you plan to serve this scrumptious cake at a party or gathering, I suggest you make it a day ahead and store it in the fridge. This way, you won’t have to fret about making it on the big day, and you can focus on other things like planning your signature drink for your guests or decorating your space.
When reheating, be careful not to overheat or dry out the cake, as this could compromise its fluffy texture and delicate apricot cream cheese flavor. While this recipe is perfect for making ahead of time or reheating, I doubt that there would be any leftovers given how yummy it is!
Tips for Perfect Results
When making an Apricot Cream Coffee Cake, following the recipe instructions exactly is key to perfect results. However, there are a few tips and tricks that can make a difference in the final outcome of your cake. Here are some tips to ensure you bake the best Apricot Cream Coffee Cake:
Tip 1: Measure your ingredients accurately. This may seem basic, but even the slightest discrepancy in measurements can affect the texture and flavor of your cake.
Tip 2: Be cautious when substituting ingredients. While it’s tempting to swap out certain ingredients for others, such as using margarine instead of butter, doing so can change the chemistry of your batter and impact the final outcome.
Tip 3: Bake your cake at the right temperature. This recipe calls for a preheated oven set to 350°F (175°C). Make sure you have an accurate oven thermometer and adjust accordingly.
Tip 4: Don’t overmix your batter. Overmixing can lead to a tough, dense cake rather than the light and fluffy texture we crave in a coffee cake.
Tip 5: Let your ingredients come to room temperature before baking. For example, take all dairy products such as milk, cream cheese, and sour cream out of the fridge at least an hour before baking. If you don’t let them reach room temperature, cold butter or cream cheese may not fully incorporate into your batter.
Tip 6: Do not open your oven frequently while baking. Each time you do so, heat is lost from the oven which can extend the baking time and negatively impact the rise of your cake.
By closely following these tips, you’ll be able to make an Apricot Cream Coffee Cake that has a beautifully browned top; a moist, delicate crumb; glistening apricots throughout; and streusel that perfectly balances sweet with salty flavors in every bite.
Bottom Line
In conclusion, this apricot cream coffee cake recipe is a must-try for coffee and cake lovers. With its perfect balance of sweetness and tanginess, it is sure to please everyone’s taste buds. Plus, it is easy to make and can be customized to suit your preferences. Whether you serve it for brunch or dessert, it is sure to impress your family and friends. So why not give this recipe a try today? You won’t be disappointed!
Apricot Cream Coffee Cake Recipe
Ingredients
COFFEE CAKE
- 1 3/4 cups all-purpose flour
- 3/4 cup butter or 3/4 cup margarine, softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
FILLING
- 1/4 cup sugar
- 8 ounces cream cheese, softened
- 1 egg
- 1 teaspoon freshly grated lemon peel
- 12 ounces apricot preserves
GLAZE
- 1/3 cup powdered sugar
- 2 -3 teaspoons lemon juice (not the bottled kind)
Instructions
- Heat oven to 350°F
- Grease and flour bottom and sides of 10-inch springform pan.
- Combine all coffee cake ingredients in large bowl.
- Beat at medium speed, scraping bowl often, until well mixed.
- Spread batter on bottom and 2 inches up sides of prepared pan.
- Combine all filling ingredients except apricot preserves in small bowl.
- Beat at medium speed, scraping bowl often, until well mixed.
- Pour over batter in pan.
- Spoon preserves evenly over filling.
- Bake for 45 to 55 minutes or until crust is golden brown.
- Cool 20 minutes.
- Loosen sides of cake from pan by running knife around inside of pan; remove sides of pan.
- Meanwhile, stir together powdered sugar and enough lemon juice for desired drizzling consistancy in small bowl.
- Drizzle over warm coffee cake.
- Serve warm or cold; store refrigerated.
Add Your Own Notes
Nutrition
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