Soft and moist: I use sour cream to create a tender, fluffy cake.
Fresh fruit flavor: Ripe apricots add sweetness and a slightly tangy taste.
Creamy filling: The cream cheese layer gives this cake a delicious Danish-style texture.
Crunchy topping: Walnuts and butter create a golden, crumbly finish.
Easy to prepare: I can make this impressive cake with simple ingredients in about 50 minutes, plus cooling time.
Gluten-free: I enjoy a bakery-style treat without traditional wheat flour.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
6 ripe apricots, stone removed and halved (do not use hard apricots they are not sweet enough)
2 1/4 cups (333 g) gluten-free all-purpose flour, I used this flour
3/4 cups + 3 Tbsp. coconut sugar, divided
1 Tbsp. Baking powder
1/2 tsp. Sea salt
1 1/2 cups sour cream
3 large eggs
1 tsp. Pure vanilla extract
8 oz. cream cheese, softened (you can use light cream cheese)
3 Tbsp. Milk at room temperature
1 tsp. Fresh lemon juice
2 Tbsp. Cold unsalted butter
1/2 cup chopped walnuts
2/3 cup (87 g) GF confectioners sugar (powdered sugar) ** not all powdered sugar is gluten-free!
2 tsp. water
Directions
Step 1: Prepare the Oven
I preheat my oven to 350°F (175°C) and line a 9 x 13-inch baking pan with parchment paper.
Step 2: Mix the Dry Ingredients
I combine the gluten-free flour, 3/4 cup coconut sugar, baking powder, and salt in a large bowl. I reserve 1/3 cup of this mixture for the topping.
Step 3: Make the Batter
In another bowl, I whisk the sour cream, eggs, and vanilla. I stir in the remaining flour mixture until just combined, then spread the batter evenly into the prepared pan.
Step 4: Prepare the Cream Cheese Filling
I whisk the softened cream cheese, milk, lemon juice, and remaining 3 tablespoons of coconut sugar until smooth. I spoon 12 equal dollops over the batter.
Step 5: Add the Apricots
I gently press one apricot half, cut side up, into each cream cheese dollop.
Step 6: Make the Crumble
I grate the cold butter into the reserved flour mixture and combine it with a fork. I add the walnuts, form a crumbly topping with my hands, and sprinkle it over the cake.
Step 7: Bake
I bake for 30–35 minutes until golden brown and a toothpick inserted into the cake portion comes out clean. I let the cake cool completely.
Step 8: Add the Glaze
I mix the confectioners sugar with water until smooth, adding a few extra drops of water if needed. I drizzle it over the cooled cake before serving.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes, plus cooling
Servings: 12
Oven Temperature: 350°F (175°C)
Baking Pan: 9 x 13 inches
I divide the finished cake into 12 slices, with one apricot half in each serving.
Variations
Peach Coffee Cake: I replace the apricots with ripe peach slices for a sweeter flavor.
Berry Version: I use raspberries or blueberries for a fruity twist.
Almond Topping: I substitute chopped almonds for walnuts.
Lemon Flavor: I add lemon zest to the batter for extra freshness.
Nut-Free Option: I omit the walnuts and keep the buttery crumble topping.
Storage/Reheating
Refrigerator: I store leftover cake in an airtight container in the refrigerator for up to 4 days.
Freezer: I wrap individual slices tightly and freeze them for up to 2 months.
Reheating: I warm refrigerated slices in the microwave for 10–15 seconds or let them reach room temperature before serving.
FAQs
1. Can I Make This Cake Ahead of Time?
Yes, I prepare it a day in advance and refrigerate it. I prefer adding the glaze before serving.
2. Can I Use Canned Apricots?
Yes, I use well-drained canned apricot halves when fresh apricots aren’t available.
3. What Gluten-Free Flour Works Best?
I prefer a gluten-free all-purpose baking blend designed for cakes.
4. Can I Replace Sour Cream?
Yes, I use plain Greek yogurt as a substitute, although the texture may change slightly.
5. Why Is My Coffee Cake Dry?
I find that overbaking or using too much flour can make the cake dry. I measure carefully and avoid overmixing.
6. Can I Use Regular Sugar?
Yes, I can replace coconut sugar with granulated or light brown sugar, although the flavor may differ.
7. How Do I Know When the Cake Is Done?
I insert a toothpick into the cake portion. When it comes out clean or with a few moist crumbs, the cake is ready.
8. Can I Make This Recipe Dairy-Free?
I can try dairy-free alternatives for the sour cream, cream cheese, milk, and butter, though the results may vary.
9. Can I Leave Out the Walnuts?
Yes, I simply omit them and use the remaining butter-and-flour crumble.
10. Can I Freeze This Coffee Cake?
Yes, I freeze individual slices for up to 2 months and thaw them overnight in the refrigerator.
Conclusion
This gluten-free Apricot Danish Coffee Cake is one of my favorite ways to enjoy fresh apricots. I love the combination of moist cake, creamy filling, sweet fruit, and crunchy walnut topping. It’s easy to prepare, beautiful to serve, and perfect for breakfast, brunch, or a homemade dessert.
This gluten-free Apricot Danish Coffee Cake combines a soft, moist sour cream cake with a creamy cheesecake filling, juicy fresh apricots, and a crunchy walnut crumble. Finished with a sweet sugar glaze, it’s a delicious treat for breakfast, brunch, or dessert.
Author:Amy
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:12 servings
Category:Breakfast, Brunch, Dessert
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
6 ripe apricots, stones removed and halved
2 1/4 cups (333 g) gluten-free all-purpose flour
3/4 cup + 3 tablespoons coconut sugar, divided
1 tablespoon baking powder
1/2 teaspoon sea salt
1 1/2 cups sour cream
3 large eggs
1 teaspoon pure vanilla extract
8 oz cream cheese, softened
3 tablespoons milk, at room temperature
1 teaspoon fresh lemon juice
2 tablespoons cold unsalted butter
1/2 cup chopped walnuts
2/3 cup (87 g) gluten-free confectioners’ sugar
2 teaspoons water
Instructions
Preheat the oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper.
In a large mixing bowl, combine the gluten-free flour, 3/4 cup coconut sugar, baking powder, and sea salt. Reserve 1/3 cup of this dry mixture for the crumble topping.
In a separate bowl, whisk together the sour cream, eggs, and vanilla extract until smooth. Add the remaining flour mixture and stir gently until just combined. Spread the batter evenly into the prepared baking pan.
In another bowl, whisk the softened cream cheese, milk, lemon juice, and remaining 3 tablespoons coconut sugar until smooth and creamy. Spoon 12 evenly spaced dollops of the cream cheese mixture over the cake batter.
Place one apricot half, cut side up, into each cream cheese dollop, pressing gently into the filling.
Grate the cold butter into the reserved 1/3 cup flour mixture. Mix with a fork, then add the chopped walnuts. Use your fingertips to form a crumbly topping and sprinkle it evenly over the cake.
Bake for 30–35 minutes, or until the cake is golden brown and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. Avoid testing directly through the cream cheese filling.
Remove the cake from the oven and allow it to cool completely in the pan.
In a small bowl, stir together the gluten-free confectioners’ sugar and water until smooth. Add a few additional drops of water if needed to achieve a drizzling consistency.
Drizzle the glaze over the completely cooled cake. Cut into 12 slices, ensuring each serving contains one apricot half, and serve.
Notes
Choose ripe, sweet apricots for the best flavor. Hard, underripe apricots may taste too tart.
Use a gluten-free all-purpose flour blend designed for baking. Check that the confectioners’ sugar and baking powder are certified gluten-free when necessary.
Light cream cheese can replace regular cream cheese for a lighter filling.
For a peach variation, replace the apricots with ripe peach slices.
For a berry variation, use fresh raspberries or blueberries instead of apricots.
Replace the chopped walnuts with chopped almonds for a different crunchy topping.
Add fresh lemon zest to the cake batter for a brighter citrus flavor.
For a nut-free version, omit the walnuts and use only the buttery flour crumble.
Well-drained canned apricot halves can replace fresh apricots when they are unavailable.
Plain Greek yogurt can replace sour cream, although the cake texture may change slightly.
Granulated sugar or light brown sugar can replace coconut sugar in equal amounts.
For a dairy-free variation, try dairy-free sour cream, cream cheese, milk, and butter alternatives. Results may vary.
Avoid overmixing the batter or overbaking the cake to maintain a soft, moist texture.
Make the cake one day ahead and refrigerate it. Add the glaze shortly before serving for the best presentation.
Store leftover cake in an airtight container in the refrigerator for up to 4 days.
Freeze individual slices tightly wrapped for up to 2 months. Thaw overnight in the refrigerator.
To serve refrigerated cake, let it reach room temperature or warm an individual slice in the microwave for 10–15 seconds.
Cooling time is additional to the stated 50-minute preparation and baking time.
