Delicious Apricot Prune Coffee Cake Recipe!
Welcome to my apricot prune coffee cake recipe! I am a barista by trade, but in my free time, I love to experiment with new recipes and create mouth-watering treats for my family and friends. This cake has been a staple in my family for generations, and I have perfected the recipe to create a rich and flavorful dessert that always hits the spot.
Whether you’re an experienced baker or a first-timer in the kitchen, this recipe is easy to follow and yields impressive results. With dried prunes and apricots as star ingredients, this cake combines a sweet and tangy flavor that is enhanced by the perfect balance of cinnamon and vanilla.
Whether you’re looking for a delicious breakfast option, an afternoon snack or a tasty dessert, this cake is perfect! It makes a great addition to any coffee morning, brunch or afternoon tea party. So why not try something new? Indulge in the sweet flavor of my apricot prune coffee cake, and you’ll be guaranteed to impress your family and friends!
Why You’ll Love This Recipe
Are you looking for a new recipe to wow your friends and family with your baking skills? Look no further than this delicious apricot prune coffee cake recipe.
The combination of sweet dried apricots and prunes paired with a rich cake batter provides the perfect balance of flavors in every bite. This recipe is not just any ordinary coffee cake; it’s elevated with the added flavor of coffee-infused prunes that gives it a depth of taste unlike any other.
What makes this recipe even better is the ease of putting it together, making it accessible for beginners and experienced bakers alike. The ingredient list includes pantry staples like flour, sugar, and butter, as well as some unique additions such as sour cream and coffee-soaked prunes.
This apricot prune coffee cake is perfect for any occasion, whether it’s brunch with friends or dessert after dinner. The sweetness of the dried fruits elevates the humble coffee cake to new heights, making it an instant hit with anyone who tries it.
In addition to tasting delicious, this recipe is also very versatile. It can easily be adapted to accommodate substitutions and variations such as different types of dried fruits or using chocolate instead of vanilla. Plus, it’s a great make-ahead option for any time-crunched cookout or party snack.
Overall, this recipe is a surefire crowd-pleaser that will have your guests coming back for more.
Ingredient List
To prepare this delicious Apricot Prune Coffee Cake Recipe, you’ll need the following ingredients:
- 3/4 cup of unsalted butter, softened
- 1 1/2 cups of caster sugar
- 2 large eggs
- 2 cups of all-purpose flour
- 1 tbsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- 3/4 cup of sour cream
- 1 tsp of vanilla extract
- 3 cups of coarsely chopped dried apricots and pitted prunes (in equal amounts)
- Icing sugar/cinnamon to dust the cake before serving
Make sure to have all the ingredients at room temperature before you start baking. Also, don’t forget to preheat your oven to 350°F (180°C).
The Recipe How-To
Now comes the fun part! Let’s get started on making this delicious Apricot Prune Coffee Cake recipe. Here are the step-by-step instructions:
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 teaspoon salt
- 2 large eggs
- 3/4 cup caster sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup dried apricots, chopped
- 3/4 cup pitted prunes, chopped
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch (23×13 cm) loaf pan with butter and dust it with flour. Set aside.
- In a large bowl, sift together flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs and caster sugar until thick and pale, about 2 minutes.
- Gradually add in the softened butter and mix until well combined.
- Fold in the sifted dry ingredients into the wet mixture until it forms a smooth batter.
- Add sour cream and vanilla extract, mixing them well into the batter.
- In a small bowl mix together the chopped dried apricots and pitted prunes.
- Fold in the dried fruits into the prepared cake batter.
- Pour the batter into the prepared pan and smooth out evenly.
- Bake for approximately 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Leave to cool in pan for at least 10 minutes, then transfer onto a wire rack to cool completely.
- Once cool, dust with icing sugar and cinnamon.
There you have it! This apricot prune coffee cake recipe will surely impress your family and friends. Enjoy!
Substitutions and Variations
One of the best things about this apricot prune coffee cake recipe is that it can be easily adapted to suit your preferences or dietary requirements. Here are some substitutions and variations that you can try:
– Flour: If you’re looking for a gluten-free option, you can replace the all-purpose flour with a 1:1 gluten-free flour blend.
– Sour Cream: If you don’t have sour cream on hand, you can use plain Greek yogurt or buttermilk instead. These substitutes will add the same tangy flavor and moisture to the cake.
– Sugar: You can substitute the caster sugar with granulated sugar or brown sugar. Brown sugar will add a deeper flavor to the cake.
– Prunes and Apricots: Instead of using dried prunes and apricots, you can replace them with other dried fruits, such as raisins, cranberries or dates.
– Chocolate Prune Cake: For a decadent twist on this recipe, add one cup of chocolate chips to the batter before baking. The chocolate pairs beautifully with the sweet dried fruit in the cake.
Remember, substitutions may affect the texture and taste of your cake. So if you decide on trying any substitution, make sure to adjust the measurements accordingly and do a test bake beforehand to ensure perfect results.
With these substitutions and variations at hand, there are limitless possibilities for creating exciting new versions of this classic apricot prune coffee cake recipe.
Serving and Pairing
The Apricot Prune Coffee Cake Recipe is a perfect dessert for those who love coffee and a hint of tartness in their cake. The sour cream in the recipe creates a moist texture, and the dried apricots and prunes provide a chewy texture that contrasts with the soft and fluffy cake. The combination of flavors from the dried fruits, cinnamon, and vanilla give the coffee cake its unique taste.
This cake is best served warm, with a dusting of icing sugar on top. It can be sliced into small wedges, perfect for sharing with friends and family over a cup of tea or coffee. For an extra indulgent treat, drizzle some apricot jam over each slice of cake.
If you’re looking for pairing suggestions, this coffee cake goes well with a hot cup of coffee in the morning, providing both caffeine and sweetness to start your day off right. Alternatively, you can pair it with sweet iced tea for an afternoon snack or serve it as a dessert after dinner.
For those who enjoy experimenting with flavors and textures, try pairing the Apricot Prune Coffee Cake Recipe with other desserts like an almond cake or coconut cake. Its dense texture also makes it perfect to crumble up as energy bites or energy balls for an on-the-go snack.
Overall, this Apricot Prune Coffee Cake Recipe is versatile and perfect for any occasion. It’s sure to become a family favorite, just like many other fruit cake recipes passed down from generations before us.
Make-Ahead, Storing and Reheating
Apricot Prune Coffee Cake is a perfect make-ahead dessert for any occasion. You can store it in an airtight container at room temperature for up to 3 days. If you want to store it longer, you can keep it in the fridge or freeze it.
To store in the fridge, wrap the coffee cake in plastic wrap and keep it in an airtight container. Make sure that it’s completely cooled down before storing in the fridge. You can store it for up to 5 days.
If you want to freeze it, wrap well with plastic wrap and then with aluminum foil to prevent freezer burn. You can keep it in the freezer for up to 3 months.
When you’re ready to eat, defrost the coffee cake at room temperature for about an hour or so. Alternatively, you can reheat individual slices in the microwave for about 20 seconds or until heated through.
The delicious combination of apricots and prunes will make this coffee cake a new family favorite!
Tips for Perfect Results
One of the keys to making a successful Apricot Prune Coffee Cake is to ensure that all ingredients are at room temperature before combining them. This will allow for proper blending and mixing, resulting in a better-textured cake.
Another tip is to sift together the flour, baking powder, baking soda, salt and cinnamon 3-4 times before adding them to the batter. This will ensure that your cake rises evenly and has no lumps.
When chopping the dried fruits for the recipe, it is essential to chop them into small pieces. Large chunks of dried apricots or prunes may sink to the bottom of the cake during baking, causing an uneven distribution of fruit.
Additionally, it is important not to overmix the batter once you have added the dry ingredients. Overmixing can result in a dense and tough cake. So, mix until everything is just combined.
One trick for a moist texture is to add sour cream instead of milk or other liquids. The sour cream helps keep moisture in the cake while giving it a slightly tangy flavor.
It is also essential to use unsalted butter as this allows you to control the amount of salt in your cake recipe. Otherwise, your coffee cake may end up being overly salty and ruin the overall flavors.
If you want to try something different than apricot prune coffee cake recipe variation, you could also substitute other dried fruits such as cranberries or raisins. However, if you do so remember to adjust sugar according to taste preferences as some dried fruits like cranberries are typically more tart than sweet.
To finish off your Apricot Prune Coffee Cake perfectly, sprinkle icing sugar on top right after removing from oven when still warm. For those who fancy a sweeter icing sugar coating, mix 1 tablespoon of water with a quarter cup of icing sugar until blended into smooth consistency before applying it.
Using these tips will help create a perfect coffee cake that tastes amazing and looks great too!
FAQ
As with any recipe, it’s common to have a few questions or concerns. Here are some FAQs and answers to help you out.
Which is better dried prunes or dried apricots?
While prunes may not be the richest source of vitamin A with only 13.5 percent of the daily value in 1/2 cup, they are regarded as one of the most potent sources of antioxidants as per the book “Wellness Foods A to Z.”
What is the difference between prunes and apricot?
When it comes to comparing the sugar content of dried apricots and prunes, it’s worth noting that apricots have a slightly higher count, containing about 15 grams per ounce. However, prunes have a lower sugar content with 11 grams per ounce. These natural and sweet fruits make for a healthier snack option in comparison to processed foods and candies since they are loaded with fiber, vitamins, minerals, and other healthful properties.
How do you increase the flavor of coffee in a cake?
As a barista, I have some tips on how to enhance coffee flavors in your baked goods that will leave your guests impressed. One of the most straightforward methods to infuse coffee flavor into a baked good is to pour instant espresso powder into the batter. It would add a rich and robust taste to your pastry with ease.
Take it up a notch by adding a mocha swirl, richly flavored with chocolate and coffee that will undoubtedly excite your guests’ taste buds. Another hack is to add coffee granules to the crumb topping for that desirable aroma and flavor sprinkled on top of your baked goods.
To amp up the flavors even more, I suggest finishing with a boozy latte glaze that will leave your guests feeling indulgent with an elevated coffee experience. Trust me, these tips will take your baking game to the next level!
How to make a Mary Berry coffee cake?
To whip up a delectable coffee-infused treat, you’ll need some softened unsalted butter and caster sugar, with a couple of large free-range eggs added into the mix. Don’t forget to throw in some self-raising flour, a dash of baking powder, and some chopped walnuts for texture. To really bring out the coffee flavor, add in a tablespoon of coffee essence. And don’t forget to grease your baking dish with some extra butter before you get started.
Bottom Line
In conclusion, this apricot prune coffee cake recipe is a must-try for all coffee and cake lovers out there. It brings the perfect balance of sweetness and tanginess that will surely satisfy your taste buds. With its moist and tender crumb studded with chopped dried fruits, this cake is perfect any time of the day – whether as a midday snack or as an after-dinner dessert.
As a barista, I believe that coffee and cake are a match made in heaven, and this recipe showcases just that. The combination of apricot and prune creates a unique flavor profile that blends perfectly with the subtle notes of your favorite brew. Whether you’re indulging in a cup of hot tea or strong espresso, this cake will complement it like no other.
So why not try it out for yourself? With its simple ingredients and easy-to-follow instructions, this apricot prune coffee cake recipe is perfect for everyone – from beginners to seasoned bakers. Add it to your family favorite recipes list and watch as it becomes a regular dessert at your gatherings.
In summary, this recipe is more than just a cake; it’s an experience – one that brings together the warmth of coffee with the comfort of home-baked goods. So go ahead and treat yourself to some apricot prune coffee cake today – you won’t regret it.
Apricot Prune Coffee Cake Recipe
Ingredients
BATTER
- 3/4 cup dried apricot
- 3/4 cup dried prune
- 3 cups flour
- 1/2 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup softened butter
- 1 1/2 cups sugar
- 4 eggs
- 1/2 tablespoon vanilla
- 1 cup sour cream
STREUSAL
- 1/2 cup firmly packed light brown sugar
- 2 tablespoons softened butter
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 2 tablespoons icing sugar (optional)
Instructions
- Preheat oven to 350*F.
- Butter a 10" tube or Bundt pan and dust with flour.
- Coarsely chop apricots and prunes. Toss to combine.
- Sift together flour, baking soda, baking powder and salt. Set aside.
- Beat butter until fluffy.
- Gradually beat in sugar, then eggs, one at a time.
- Add vanilla.
- Blend in flour mixture, alternately with sour cream, beginning and ending with flour mixture. Blend until just smooth. Gently fold in prunes and apricots.
- Mix the first four streusel ingredients with a fork until crumbly. (Will make approximately 1 cup of streusel). Turn 1/3 of batter into prepared pan, spreading evenly.
- Sprinkle with 1/3 of streusel mixture.
- Repeat, layering the remaining batter and streusel twice.
- Bake 55 to 60 minutes, or until cake tester comes out clean.
- Let cool in pan 20 minutes.
- Remove from pan to platter.
- Sift icing sugar over top if desired.
- This cake can be served warm.
Add Your Own Notes
Nutrition
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