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Almond Apricot Coffeecake

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Almond Apricot Coffeecake is a rich, buttery cake layered with sweet apricot preserves and finished with a crunchy almond crumble topping. Perfect for breakfast, brunch, or dessert, this tender homemade coffeecake pairs beautifully with coffee or tea.

Ingredients

Crumb Topping:

4 1/4 ounces (1 cup, spooned and leveled) 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, spooned and leveled) all-purpose flour, plus extra for the pan

2 teaspoons baking powder

3/4 teaspoon coarse sea salt

6 ounces (1 1/2 sticks) salted butter, room temperature, plus extra for the pan

5 1/4 ounces (3/4 cup) granulated sugar

2 large eggs

1 teaspoon almond extract

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

One 13-ounce jar apricot preserves

Instructions

  1. Prepare the crumb topping: In a medium bowl, whisk together the flour, brown sugar, slivered almonds, and coarse sea salt. Cut in the almond paste using a pastry cutter until evenly distributed. Stir in the melted butter until the mixture forms moist crumbs. Set aside.
  2. Preheat the oven: Preheat the oven to 350°F (175°C). Generously butter and flour a 9-inch round, 3-inch-high springform pan or pushpan.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together the flour, baking powder, and coarse sea salt until well combined.
  4. Cream the butter and sugar: In a large mixing bowl, beat the room-temperature butter and granulated sugar with an electric mixer until light and fluffy.
  5. Add the eggs and extract: Beat in the eggs one at a time, mixing well after each addition. Add the almond extract and mix until incorporated.
  6. Finish the cake batter: Reduce the mixer speed to low. Alternately add the flour mixture and whole milk in thirds, beginning and ending with the flour mixture. Mix just until combined, avoiding overmixing.
  7. Assemble the coffeecake: Spread the cake batter evenly into the prepared pan. Carefully spoon the apricot preserves over the batter and spread into an even layer. Crumble the almond topping over the preserves, forming large, irregular clumps.
  8. Bake the coffeecake: Place the pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. If the topping browns too quickly, loosely cover the cake with aluminum foil.
  9. Cool completely: Remove the coffeecake from the oven and allow it to cool completely in the pan for approximately 1–2 hours. This helps the apricot filling set and makes slicing easier.
  10. Serve: Carefully remove the cake from the pan, slice into 10–12 portions, and serve with coffee, tea, fresh berries, or lightly whipped cream.

Notes

Peach Almond Variation: Replace the apricot preserves with peach preserves for a sweeter fruity flavor.

Raspberry Almond Variation: Substitute raspberry preserves for a slightly tart filling.

Cherry Almond Variation: Use cherry preserves for a delicious alternative.

Extra Almond Crunch: Sprinkle additional slivered almonds over the crumb topping before baking.

Citrus Flavor: Add freshly grated orange or lemon zest to the cake batter for a bright citrus note.

Fresh Apricots: Add chopped fresh apricots to the preserves for extra fruit flavor and texture.

Almond Paste Substitute: Homemade almond paste made with ground almonds and powdered sugar can be used, although traditional almond paste provides the best texture.

Butter Substitute: Unsalted butter may replace salted butter. Adjust the salt slightly to maintain the flavor balance.

Prevent a Dense Cake: Use room-temperature butter, eggs, and milk. Avoid overmixing the batter after adding the flour.

Baking Pan: A deep 9-inch round springform pan is recommended. Other pans may require adjustments to the baking time.

Make Ahead: Bake the coffeecake one day in advance and store it in an airtight container until serving.

Room Temperature Storage: Store the completely cooled cake in an airtight container at room temperature for up to 2 days.

Refrigerator Storage: Refrigerate leftovers in an airtight container for up to 5 days.

Freezer Storage: Wrap individual slices tightly and freeze for up to 3 months. Thaw before serving.

Oven Reheating: Warm individual slices in a 300°F (150°C) oven for 8–12 minutes.

Microwave Reheating: Microwave individual slices for 10–20 seconds or until gently warmed.

Serving Suggestions: Serve with freshly brewed coffee, hot tea, fresh berries, or lightly whipped cream.

Nutrition: Nutritional values are estimates based on 12 slices and may vary depending on ingredient brands and portion sizes.

Nutrition

Find it online: https://chocolatecoveredamy.com/almond-apricot-coffeecake/