Almond-Apricot Coffee Cake

  • Prep 15 min
  • Total 55 min
  • Servings 1

Ingredients

  • 2 cups Gold Medal™ unbleached all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) cold, unsalted butter, cut into 1/2-inch cubes
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon orange zest
  • 3/4 cup Yoplait® plain yogurt
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 6 ounces neufchatel cream cheese, room temperature
  • 1 teaspoon orange juice
  • 1 1/4 cup apricot preserves
  • 1/2 cup sliced almonds

Steps

  • 1
    Preheat oven to 350°F. Generously butter a 9-inch cake pan or springform pan and set aside.
  • 2
    In a large bowl or bowl of a food processor, whisk or pulse flour and 3/4 cup sugar. Add butter and cut in or pulse until mixture resembles coarse meal.
  • 3
    Reserve 1/2 cup of the mixture and set aside; pour the rest into a large bowl. Stir in baking powder, baking soda, salt and orange zest.
  • 4
    In a separate medium bowl, stir together yogurt, vanilla, and 1 egg until combined. Pour into flour-baking powder mixture and stir until combined. Spread batter evenly into bottom of prepared pan.
  • 5
    In a separate large bowl, using an electric mixer on medium speed, beat together cream cheese, remaining 1/4 cup sugar, remaining egg and orange juice until smooth and free of lumps. Pour cream cheese mixture on top of batter in pan, leaving a 1/2-inch border around the edges.
  • 6
    Carefully spread apricot preserves on top of cream cheese mixture, leaving a 1/2-inch border around the edges of the cream cheese mixture. Toss almonds in reserved flour mixture and sprinkle over cake, concentrating on the edges.
  • 7
    Bake 40 to 50 minutes or until cake is golden brown and the center barely jiggles. Remove from oven and let cool at least 20 minutes before slicing and serving.

No nutrition information available for this recipe
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