A Fantastic Apricot Coffee Cake Recipe
If you are looking for the ideal cake to serve at your next meal, try this apricot coffee cake recipe. It pairs delicate almond flavors with the wonderful sweetness of apricots. The cake is a super rich base for the classic pairing of the almond and apricot flavors. The addition of cream cheese and sour cream also provides a nice tangy undertone to this recipe.
This cake transports well and is a great choice for bringing along to gatherings and events. This recipe can be varied to include other preserves and nuts, which makes it a remarkably flexible dessert.
One Fantastic Apricot Coffee Cake Recipe
Serves 10 to 12
4 ounces cream cheese, softened
½ cup apricot preserves
1 (16-ounce) package pound cake mix, divided
2 large eggs
½ cup milk
1 (8-ounce) container sour cream
½ tsp. almond extract
½ cup sliced almonds
1 cup powdered sugar
½ tsp. vanilla extract
1 to 2 tbsp. milk
Preheat oven to 350˚. Lightly grease a 13- x 9-inch pan and set aside.
Make the apricot filling by beating together the cream cheese, apricot preserves, and 1 tablespoon cake mix until blended; set this mixture aside.
Next, make the cake. In the bowl of an electric mixer, beat together the eggs, milk, sour cream, almond extract, and remaining cake mix at low speed for 30 seconds or until blended. Increase the speed to medium, and beat 3 minutes more.
Pour the batter into the prepared cake pan and spread evenly. Drop the apricot filling by rounded teaspoonfuls evenly throughout the batter. Swirl with a knife and sprinkle the almonds evenly across the surface of the cake.
Bake the cake for 25 to 30 minutes or until golden brown. Cool on a cake rack for approximately 20 minutes.
While the cake is cooling, make the glaze topping by stirring together the powdered sugar, vanilla, and 1 tablespoon milk until smooth. You can add small amounts of milk if needed. Drizzle this over the slightly warm cake, or over individual slices on a serving plate.
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