More About This Recipe
Gather ‘round, everyone. Let’s have a heart-to-heart, shall we?
When the going gets tough for me, I eat a lot of chocolate. Specifically, brownies. Specifically, frozen brownies with peanut butter on top. Maybe with some ice cream on the side.
When the going gets tough, I kick it out with a temper tantrum, or with some downward dog, or by riding my bike until my hair is glued to my sweaty face and I start giving myself pep talks to pedal up the hills.
When the going gets tough, I call my mama, or I watch cheesy romantic comedies and give my cat a bear hug – or, I bake.
Recently, when the going got tough, I made this Almond-Apricot Coffee Cake. And the going got a little less tough.
This isn’t your typical grocery store-bought, streusel-and-sugar-and-glaze-topped coffee cake. It’s substantial, flavorful and fruity, but not overwhelmingly so. It stands up to a strong cuppa coffee, but it’s light enough that you won’t feel gross for the rest of the day.
And the combination of sweet apricot preserves, toasty sliced almonds and smooth cream cheese atop a bed of fluffy, moist (sorry, there’s no other word for it) cake is totally droolworthy and plays well with others – meaning, you’ll be hard-pressed to find someone who doesn’t enjoy something about this crowd-pleasing cake.
This coffee cake is delicious both warm and at room temperature, and it tastes even better if you let it sit out overnight and save it for breakfast or brunch or tea time the next day. But when I made it for my family, it disappeared within a day. So I suggest if you plan to wait, that you plan to hide it, too.
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!