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Almond-Apricot Coffee Cake

Almond-Apricot Coffee Cake
  • Prep 15 min
  • Total 55 min
  • Servings 1
Sweet, fluffy and filling coffee cake made with sliced almonds and apricot preserves.
By Girl Versus Dough
Updated November 13, 2014

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

  • 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!
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