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Apricot Danish Coffee Cake – Gluten Free

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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.

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

  1. Preheat the oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Place one apricot half, cut side up, into each cream cheese dollop, pressing gently into the filling.
  6. 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.
  7. 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.
  8. Remove the cake from the oven and allow it to cool completely in the pan.
  9. 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.
  10. 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.

Nutrition

Find it online: https://chocolatecoveredamy.com/apricot-danish-coffee-cake-gluten-free/