Simple Apricot Coffee Cake

Sssshhhhh, I have to share a little secret with you. When I baked this cake for the first time, it was gone so quickly, I didn’t manage to take any pictures. So I made it a second time. Which was also gone in a jiffy. This meant but only one thing, it was worth making it onto the blog. Think of a simple coffee cake that has two layers of apricots added to it. Then you get this simple apricot coffee cake. The best thing is, if prepared the day before, the flavor will intensify, so yes, you can also make it in advance.

Why I like this cake so much? Because it is so versatile. You may use peaches, nectarines, berries, apples or pears. You may also mix two or three fruits. I imagine some blueberries and apricots to be a delicious combo. If using berries, I recommend folding in half into the batter and sprinkling the remaining on top. I like a nice sugar crust on top, you can also use sliced almonds or other nuts to get some crunch. So let’s get going and let’s make this super simple and easy apricot coffee cake!

Print Recipe

Simple Apricot Coffee Cake

Serves: One springform 24-26cm in ∅

Prep Time: 30min – Cooking Time: 50min – Total Time: 1hr 20min

This simple apricot coffee cake is made with the traditional creaming method and contains a double layer of apricots.

Ingredients

• 750 grams of apricots (weighed before cutting)
• 1-2 tablespoons of sugar, cinnamon to taste
• 125 grams of butter, at room temperature
• 125 grams of regular sugar
• 1 teaspoon of vanilla extract
• 3 eggs
• 200 grams of all-purpose flour
• 5 grams of baking powder
• Brown sugar for sprinkling
• Icing sugar for sprinkling

Instructions

1

Wash, cut, destone and slice the apricots. Mix with about 1-2 tablespoons of sugar, depending on how sweet they are. If desired, you can add a bit of cinnamon. Set aside.

2

Preheat oven to 180 degrees Celsius and line a 24-26cm springform with parchment paper.

3

Beat the soft butter with the sugar and vanilla extract until creamy and lighter in color. This takes a few minutes. Beat in eggs each for about 30 seconds. Also beat in milk. Add the flour and baking powder last and only mix until combined. Spread abou half the batter into the springform, sprinkle with half the apricots, then spread the remaining batter on top and sprinkle also with the remaining apricots. Sprinkle about 2-3 tablespoons of brown sugar on top.

4

Bake on the lower rack for about 45-50 minutes, an inserted toothpick should come out clean. Sprinkle with icing sugar just before serving. The cake will keep for a few days if chilled and covered airtight and will intensify in flavor.