Delicious Apricot Raisin Coffee Cake Recipe
Welcome to my apricot raisin coffee cake recipe! As a barista, I love experimenting with different flavors in coffee and baked goods. This recipe is the perfect balance of sweet and tart, making it a delicious treat to enjoy with your morning coffee or as an afternoon snack.
Using dried apricots and golden raisins adds a touch of sweetness while the fresh lemon rind adds a hint of tartness that pairs beautifully with the coffee flavor. The raisin crumb topping gives the cake a deliciously crunchy texture that perfectly complements the moistness of the cake itself.
Nothing beats the aroma of freshly baked goods wafting through the house, and this apricot raisin coffee cake is no exception. It’s perfect for brunches, gatherings, or simply to enjoy at home with your loved ones.
So why not take your taste buds on a journey with this delightful apricot raisin coffee cake recipe? Let’s get started!
Why You’ll Love This Recipe
Picture this: a warm, fluffy, and moist coffee cake with a sweet and fruity aroma wafting through your kitchen. This is what you’ll get with the Apricot Raisin Coffee Cake recipe. Trust me; you will love this recipe!
Firstly, this cake has a perfect balance of flavors – the tartness of apricots and sweetness of raisins blend perfectly to create an irresistible taste. And let’s not forget the brown sugar, which gives the cake a rich depth of flavor.
Secondly, this recipe features easy-to-get ingredients like bread flour, all-purpose flour, active dry yeast, salt, eggs, powdered milk, and sunflower oil. There is no need for fancy or expensive ingredients to create something delicious.
Thirdly, this recipe is versatile – you can substitute some of the ingredients to suit your preferences. For instance, if you don’t have apricots or raisins in your pantry, dried peaches or golden raisins will do just as well.
Plus, it is such a simple recipe that even newbie bakers can create something that looks and tastes impressive!
Finally, this coffee cake recipe is a perfect treat to share with loved ones over a cup of tea or coffee. These baked goods are perfect for brunches or as decadent desserts after dinner parties.
In conclusion, I promise that you will fall in love with this apricot raisin coffee cake. It’s easy to make, deliciously balanced in flavors, versatile and perfect for any occasion or time of day!
Ingredient List
- Active Dry Yeast: 2 teaspoons
- Sugar: 3/4 cup and 2 teaspoons
- Powdered Milk: 1/4 cup
- Salt: 2 teaspoons
- Whole Wheat Flour: 1 cup
- Bread Flour: 3 cups
- Warm Water (110-115°F): 1 1/4 cups
- Sunflower Oil: 1/4 cup
- Eggs: 2 (beaten)
- Fresh Lemon Rind: 1 tablespoon (finely grated)
- Apricot Raisin Filling:
- Apricots (dried): 2 cups (coarsely chopped)
- Raisins (golden): 1/2 cup
- Brown Sugar: 3/4 cup
- Apricot Jam: 1/2 cup
- Water: 1/2 cup
Substitutions and Variations:
You can substitute dried apricots with dried peaches or prunes. The brown sugar can be substituted with granulated sugar, honey or maple syrup. You can also use different types of raisins like chocolate covered raisins or rum raisins for a different flavor. If you are looking for a healthier option, you can use whole wheat flour instead of bread flour for a more rustic taste. If you want to add some cinnamon flavor, you can sprinkle some cinnamon on top of the apricot raisin filling before baking.
Tips for Perfect Results:
To ensure the success of this recipe, make sure to activate the yeast before adding it to the wet ingredients. You may also use instant yeast if that is more convenient for you. When making the apricot raisin filling, make sure to cook it until it has a thick consistency before spreading it on the dough. Make sure that your water is at the right temperature for the yeast to activate properly.
The Recipe How-To
Step 1: Prepare the Dough
In a large mixing bowl, add 3 cups bread flour and 1 cup whole wheat flour. Then, incorporate 2 teaspoons of active dry yeast, 3/4 cup brown sugar, 2 tablespoons powdered milk, and 1 teaspoon salt. Mix all dry ingredients until well combined.
In another mixing bowl, add 2 beaten eggs and 1/4 cup sunflower oil. Mix them well and then stir in 1 2/3 cups warm water. Then pour the liquid mixture into the dry ingredients mixture. Knead them until it forms a moist dough.
Use a pastry brush to apply a thin layer of vegetable oil into a clean mixing bowl to coat it properly. Transfer the dough into this mixing bowl and cover it using plastic wrap. Let it rest for approximately 30 minutes until the size has doubled.
Step 2: Make the Apricot Raisin Filling
Grind coarsely 1 cup dried apricots and set them aside in a medium-sized mixing bowl. Then, mix in with golden raisins or any raisin of your choice approximately 3/4 cup, grated fresh lemon rind (from one lemon), and 1/4 cup granulated sugar.
Mix all ingredients properly.
Step 3: Prepare Topping
In another small mixing bowl, whisk together thoroughly with a fork mixed purposes flour (all-purpose flour mixed with whole wheat flour) (use around 1/2 cup) , salt (dump all the dry topping ingredients) (1/2 tsp instead of 1 tsp) , softened butter (2 tablespoons) till mixture becomes crumb-like. Set aside this topping mixture.
Step 4: Assemble Your Coffee Cake
Preheat your oven to 350°F(180°C) . Remove the plastic wrap that is covering your dough, then roll out dough on to a floured surface until it forms large 16 square shapes. Grease your 15″ x 10″ baking pan using vegetable oil.
Spread 1/2 cup apricot jam and sprinkle cinnamon to taste over the rolled-out dough. Then sprinkle the apricot raisin filling mixture evenly over it. Afterwards, lightly dust several spoonfuls of all-purpose flour.
Fold and crease the perimeter of the larger side towards the middle to form a lattice-topped apricot coffee cake. Cover this again with plastic wrap for another 15 minutes or until size doubles.
After the final rise, cut in gently raisins crumb topping into your cake surface, bake for 35-40 minutes until it turns golden brown or when your toothpick inserted in the center comes out clean.
Step 5: Serve and Enjoy
Remove from oven and allow it to cool before serving. It is an excellent addition to any breakfast or tea time snack. Drizzle some cream cheese or rum raisin
Substitutions and Variations
There’s no denying that the classic Apricot Raisin Coffee Cake recipe is simply delicious, but if you’re feeling adventurous, you can always try switching up some of the ingredients to create your very own unique version of this coffee cake. Here are a few ideas for substitutions and variations:
– Dried Apricots: If fresh apricots are not in season, or you simply can’t find them in your local market, you can substitute them with dried apricots. Simply chop them up into small bits and use 1 cup of dried apricots instead of the fresh ones.
– Brown Sugar: You can use dark brown sugar instead of light brown sugar to give the cake a richer flavor.
– Whole Wheat Flour: In case you want to make this recipe a bit healthier, you can replace half or all the bread flour with whole wheat flour.
– Cream Cheese: If you’re not a big fan of cream cheese, you can switch it out with sour cream or Greek yogurt. This will give the cake a slightly tangy taste.
– Fruit Variations: Don’t limit yourself to just apricots and raisins! Try adding other fruits like peaches, plums or cherries to the mix. Chocolate chips or nuts would also be excellent additions.
– Lattice Topped: For an elegant touch, try making a lattice top on your cake by cutting strips of dough and weaving them into a criss-cross pattern over the fruit filling.
By experimenting with some different ingredients and techniques, you can make this cake truly unique and tailored to your taste buds. Just remember to have fun and enjoy the process – after all, baking is all about trying new things!
Serving and Pairing
This apricot raisin coffee cake recipe is perfect for any time of day! It can be served as a delicious and hearty breakfast or a sweet afternoon snack. I highly recommend pairing it with a fresh cup of coffee to bring out the flavors from the ground coffee used in the cake.
If you’re feeling adventurous, try pairing this cake with an apricot coffee. The subtle fruity notes from the dried apricots used in the recipe complement the boldness of coffee, making for a perfect match. Additionally, the cream cheese frosting can also be paired well with a nice cup of tea.
For a more indulgent option, try serving warmed slices of this cake with a scoop of vanilla ice cream on top. The warm, comforting flavors of the cake combined with the cool, creamy texture of the ice cream make for an amazing dessert.
Lastly, for those looking to impress their guests, I highly recommend trying out a lattice-topped apricot raisin cake. The beautiful design adds an element of sophistication to this classic dessert – making it perfect for special occasions or gatherings.
Overall, there’s no doubt that this delicious apricot raisin coffee cake recipe is versatile and pairs well with many different beverages and dishes!
Make-Ahead, Storing and Reheating
Now that you’ve baked your delicious apricot raisin coffee cake, it’s important to know how to store and reheat it properly to ensure it stays fresh and moist. Here are some tips on how to do just that:
Make-Ahead: If you want to prep ahead of time, you can make the dough the night before and let it rise in the fridge overnight. This will slow down the yeast activity but will develop more flavor. In the morning, you can shape and bake as usual.
Storing: Once the apricot raisin coffee cake has fully cooled, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge (wrapped tightly) for up to 1 week.
Reheating: To reheat your apricot raisin coffee cake, slice off a piece and pop it in the microwave for 10-15 seconds or until heated through. Alternatively, you can warm it up in a 350°F oven for 5-10 minutes or until heated through.
Keep in mind that reheating can sometimes dry out baked goods or alter their texture, so be careful not to overheat. You can also serve your leftover coffee cake at room temperature with a warm cup of coffee or tea for a comforting snack any time of day.
By following these tips, you’ll be able to enjoy your apricot raisin coffee cake long after it’s been baked.
Tips for Perfect Results
Now that you have all the ingredients ready, let’s move on to some tips and tricks to get the perfect apricot raisin coffee cake.
Firstly, when measuring out the flour, remember to use a spoon to fluff up the flour in the container before scooping it out with a measuring cup. This will ensure that you don’t end up with too much flour and your cake doesn’t turn out dry.
Secondly, it’s important to activate the yeast properly. Make sure the water is warm (around 110-115 degrees Fahrenheit) but not too hot as that can kill the yeast. Also, always check the expiry date of the yeast before using it.
Thirdly, make sure to allow enough time for the dough to rise. It may take longer or shorter depending on room temperature and other factors, so keep an eye on it.
Next, when folding in the apricots and raisins into the dough, be gentle to avoid crushing them. You want them evenly distributed throughout the cake.
For a beautiful lattice design on top of your coffee cake, roll out some extra dough and cut them into thin strips. Then carefully weave them over the cake before baking.
Lastly, don’t skip on brushing some melted butter or apricot jam on top of the baked cake for added flavor and shine. And if you’re feeling indulgent, a dollop of cream cheese frosting pairs perfectly with this fruity dessert.
By following these tips, you’re sure to get a delicious and moist apricot raisin coffee cake every time you bake it.
Bottom Line
In conclusion, this apricot raisin coffee cake recipe is definitely one to try out in your kitchen. With its rich and flavorful ingredients such as brown sugar, dried apricots, cream cheese and more, it’s easy to see why anyone would love it.
Furthermore, the versatility of the recipe with its various substitutions and variations make it ideal for any home cook. Whether you’re a fan of lattice topped apricot coffee cakes or prefer a hearty slice of raisin crumb cake, this recipe has it all.
Not only is it perfect for a relaxing morning coffee or tea break but also serves well as a dessert option at parties and gatherings. The fresh lemon rind adds a touch of citrusy tang that perfectly balances the sweetness of this delectable cake.
So don’t wait any longer to whip up a batch of this delicious apricot raisin coffee cake in your own kitchen. You won’t be disappointed by its amazing taste and airy texture that will leave you wanting more.
Apricot Raisin Coffee Cake Recipe
Ingredients
- 3/4 cup warm water
- 2 eggs, beaten
- 2 tablespoons sunflower oil (or your preferred oil)
- 1 cup whole wheat flour
- 1 1/2 cups bread flour
- 8 teaspoons fresh lemon rind, freshly grated, divided
- 1/2 cup powdered milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 (1/4 ounce) package active dry yeast
- 1 cup brown sugar, divided
- 1/3 cup raisins
- 1/3 cup apricot (measure after cutting, see instructions)
Instructions
- I used my bread machine on the dough cycle but you may make your dough the traditional way if you prefer.
- Put water, eggs and oil in bottom of bread machine pan.
- Mix together the whole wheat flour, bread flour, and 4 teaspoons of the grated lemon rind, and add on top of your wet ingredients.
- On top of the flour mixture, add powdered milk, sugar, salt and yeast.
- Set bread machine to dough cycle.
- Meanwhile, using kitchen shears or a knife, cut up apricots to about the same size as your raisins, then measure them and mix together with the raisins.
- When dough cycle is complete, take out your dough and divide it into two pieces, one slightly larger than the other.
- Using your fingers or a dough roller, spread the larger piece of dough over the bottom of a well-greased 7"x11" or 9" square baking dish.
- Sprinkle approximately half of the brown sugar over the dough, then top with raisin-apricot mixture.
- Divide the other piece of dough into 24 small balls, then flatten each ball between your hands.
- Place the dough disks on top, distributing them evenly around the dish.
- Sprinkle with the remaining brown sugar, then the remaining 4 teaspoons grated lemon rind (I was able to get the whole 8 teaspoons rind from one lemon).
- Let rise in a very warm place for 30 to 45 minutes then bake in a preheated 350 degree oven for 12 to 15 minutes, or until lightly browned on top.
- Cut, eat and enjoy!
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