The lovely, in-season apricots that served as the basis for this coffee cake. It was made for a gathering of friends for our yearly porch party. It evolved into a dessert because it was an evening event. Excellent as a morning coffee cake on its own or as a dessert in the evening with vanilla bean ice cream on top.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 7×10-inch cake |
Ingredients
- 1 cup chopped fresh apricots
- ½ cup crushed pineapple
- 1 tablespoon cornstarch
- 2 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup buttermilk
- ¼ cup unsalted butter, melted and cooled
- 1 egg, beaten
- 1 teaspoon almond extract
- ½ cup sliced almonds
- ½ cup all-purpose flour
- ¼ cup unsalted butter, softened
- 3 tablespoons brown sugar
- 3 tablespoons sweetened flaked coconut
- 2 tablespoons sliced almonds
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7×10-inch baking pan.
- Combine apricots, pineapple, and cornstarch in a small bowl. Combine flour, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large mixing bowl.
- Combine buttermilk, melted butter, egg, and almond extract in another bowl. Mix wet ingredients into dry ingredients alternately with fruit mixture with a wooden spoon; do not beat. Fold in 1/2 cup almonds. Spread into the prepared baking pan.
- Combine flour, butter, brown sugar, coconut, almonds, and cinnamon for topping together until a crumbly mixture is achieved. Sprinkle evenly over the top of the cake batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Allow to cool for about 30 minutes before cutting into it.
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 237 mg |
| Sugars | 21 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |