Almond Apricot Coffeecake

Why You’ll Love Almond Apricot Coffeecake Recipe

• Rich and buttery: I love the soft cake and its delicious buttery flavor.

• Sweet and fruity: Apricot preserves add a wonderful fruity layer.

• Crunchy almond topping: I enjoy the combination of almonds, brown sugar, and almond paste.

• Easy to make: Simple steps create a beautiful homemade coffeecake.

• Perfect for gatherings: I love serving it for brunch, holidays, or coffee breaks.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crumb Topping

• 4 1/4 ounces 1 cup, spoon and level all-purpose flour

• 2 1/2 ounces 1/3 cup packed brown sugar

• 1 3/4 ounces 1/2 cup slivered almonds

• 1/4 teaspoon coarse sea salt

• 3 1/2 ounces almond paste

• 4 ounces 1 stick salted butter, melted

Cake

• 8 1/2 ounces 2 cups, spoon and level all-purpose flour, plus extra for pan

• 2 teaspoons baking powder

• 3/4 teaspoon coarse sea salt

• 6 ounces 1 1/2 sticks salted butter, room temperature, plus extra for pan

• 5 1/4 ounces 3/4 cup granulated sugar

• 2 eggs

• 1 teaspoon almond extract

• 5 5/8 ounces 2/3 cup whole milk, room temperature

• one 13-ounce jar apricot Preserves

Directions

Step 1: Make the Crumb Topping

I whisk together flour, brown sugar, almonds, and salt. I cut in the almond paste using a pastry cutter, then stir in melted butter until combined. I set the mixture aside.

Step 2: Prepare the Oven and Pan

I preheat the oven to 350°F (175°C). I generously butter and flour a 9-inch round, 3-inch-high springform pan or pushpan.

Step 3: Mix the Dry Ingredients

In a medium bowl, I whisk together flour, baking powder, and salt.

Step 4: Prepare the Batter

I beat butter and sugar until light and fluffy. I add the eggs one at a time, followed by almond extract. On low speed, I alternate adding the flour mixture and milk in thirds, beginning and ending with flour.

Step 5: Assemble the Cake

I spread the batter evenly in the prepared pan. I cover it with apricot preserves, then crumble the almond topping over the preserves, forming large clumps.

Step 6: Bake and Cool

I bake for 50–60 minutes until a toothpick inserted into the cake comes out clean or with a few moist crumbs. I let the cake cool completely in the pan before serving.

Servings and Timing

• Servings: 10–12 slices (one 9-inch cake)

• Prep Time: 20–25 minutes

• Bake Time: 50–60 minutes

• Cooling Time: Approximately 1–2 hours

• Total Time: Approximately 2 hours 10 minutes–3 hours 25 minutes, including cooling

Variations

• Peach Almond: I replace apricot preserves with peach preserves for a sweeter flavor.

• Raspberry Almond: I use raspberry preserves for a slightly tart filling.

• Cherry Almond: I substitute cherry preserves for a delicious fruity twist.

• Extra Almond Crunch: I sprinkle additional slivered almonds over the topping.

• Citrus Flavor: I add orange or lemon zest to brighten the cake.

Storage/Reheating

• Room Temperature: I store the cooled cake in an airtight container for up to 2 days.

• Refrigerator: I refrigerate leftovers for up to 5 days.

• Freezer: I wrap individual slices tightly and freeze them for up to 3 months.

• Oven Reheating: I warm slices at 300°F (150°C) for 8–12 minutes.

• Microwave Reheating: I heat individual slices for 10–20 seconds.

FAQs

1. Can I Make Almond Apricot Coffeecake Ahead of Time?

Yes, I often bake it a day ahead and store it in an airtight container until serving.

2. Can I Use Fresh Apricots?

Yes, but I prefer preserves because they provide a smoother, sweeter filling. I sometimes add chopped fresh apricots to the preserves.

3. Can I Replace Almond Paste?

I can use homemade almond paste made from ground almonds and powdered sugar, although I prefer traditional almond paste for the best texture.

4. Why Is My Coffeecake Dense?

I find that overmixing or using cold ingredients can make the cake dense. I use room-temperature ingredients and mix gently.

5. Can I Use a Different Baking Pan?

Yes, but I prefer a deep 9-inch round pan. I adjust the baking time if using another size.

6. How Do I Know When the Cake Is Done?

I insert a toothpick into the cake portion. It should come out clean or with a few moist crumbs.

7. Can I Use a Hand Mixer?

Yes, I use a handheld electric mixer when a stand mixer isn’t available.

8. Can I Use Unsalted Butter?

Yes, I substitute unsalted butter and add a little extra salt to balance the flavor.

9. Why Should I Cool the Cake Before Serving?

I let it cool completely so the apricot layer sets and the cake slices neatly.

10. What Goes Well With This Coffeecake?

I love serving it with coffee, tea, fresh berries, or lightly whipped cream.

Conclusion

Almond Apricot Coffeecake is a delicious combination of buttery cake, sweet apricot preserves, and crunchy almond topping. I love its tender texture, rich flavor, and simple preparation. Whether I serve it for brunch, breakfast, or dessert, this homemade coffeecake is always a wonderful treat.