Best 3 Almond Apricot Coffee Cake Recipes

Almond apricot coffee cake is a delightful combination of flavors and textures that make it a perfect treat for any occasion. This classic cake combines the nutty sweetness of almonds, the tangy tartness of apricots, and the rich, warm flavor of coffee. It is a versatile dessert that can be enjoyed for breakfast, brunch, or as an afternoon snack. With its moist and fluffy crumb, this cake is sure to be a hit with everyone who tries it.

Let's cook with our recipes!

ALMOND APRICOT COFFEE CAKE

Almond Apricot Coffee Cake image

The nutty aroma and delicate fruit flavor make this cake special enough to serve to company. Strawberry or raspberry preserves can be used as a tasty variation. -Sharon Mensing, Greenfield, Iowa

Provided by Taste of Home

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 12

Ingredients

1 cup butter, softened
2 cups sugar
3 large eggs
1 cup sour cream
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup slivered almonds, divided
1 jar (10 to 12 ounces) apricot preserves, divided
Confectioners' sugar, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and extract; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. , Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds. , Bake at 350° for 55-60 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before inverting onto a serving plate. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 370 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 231mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

EASY ALMOND APRICOT COFFEE CAKE

Easy Almond Apricot Coffee Cake image

This is my favorite family recipe. The almonds and apricots make it a colorful coffee cake and an outstanding dessert.

Provided by Taste of Home

Time 1h10m

Yield 16 servings.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1-1/2 cups sugar
3 large eggs
1 cup sour cream
3/4 to 1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sliced almonds, divided
1 jar (12 ounces) apricot preserves, divided

Steps:

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract. Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Sprinkle half of almonds in a greased and floured 10-in. tube pan. Spread half of batter over nuts. Carefully spoon half of preserves over batter, keeping preserves away from edges of pan. Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter. Bake at 350° for 50-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely.

Nutrition Facts :

APRICOT-ALMOND COFFEE CAKE

Apricot-Almond Coffee Cake image

Make and share this Apricot-Almond Coffee Cake recipe from Food.com.

Provided by carolinafan

Categories Breads

Time 1h10m

Yield 12-15 serving(s)

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
2 eggs
1 (8 ounce) carton sour cream
1 teaspoon almond extract
1/3 cup apricot preserves
1/3 cup sliced almonds, toasted
sifted powdered sugar
1 1/2 cups sifted powdered sugar
4 teaspoons milk
1/4 teaspoon vanilla
additional milk, if needed

Steps:

Preheat oven to 350°F.
Grease and lightly flour a 10-inch Bundt pan; set aside.
In a medium bowl, combine flour, baking powder and salt.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Slowly add granulated sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each.
Beat in sour cream and almond extract. Beat in flour mixture until batter is smooth.
Spoon half of batter into prepared pan. Spoon apricot preserves over batter in pan, making sure preserves do not touch side of pan. Sprinkle with almonds.
Spoon remaining batter over almonds in pan.
Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan.
Serve warm or cool. Sprinkle with powdered sugar and drizzle with powdered sugar icing.
To prepare icing: In a medium bowl combine sifted powdered sugar, milk and vanilla. Stir in enough additional milk, 1 teaspoon at a time, to make an icing that's easy to drizzle.

Tips:

Use almond flour instead of wheat flour to make your coffee cake gluten-free.
If you don't have any dried apricots, you can substitute another dried fruit, such as raisins or cranberries.
For a sweeter coffee cake, add an extra 1/2 cup of sugar to the batter.
If you want a more moist coffee cake, add an extra 1/4 cup of milk to the batter.
Be sure to grease and flour the bundt pan before adding the batter, to prevent the cake from sticking.
Bake the coffee cake for the full amount of time, or until a toothpick inserted into the center comes out clean.
Let the coffee cake cool for at least 10 minutes before inverting it onto a serving plate.
Serve the coffee cake with fresh fruit, whipped cream, or ice cream.

Conclusion:

This almond apricot coffee cake is a delicious and easy-to-make breakfast or brunch treat. The combination of almond flour, dried apricots, and cinnamon sugar topping makes this coffee cake a unique and flavorful treat. Whether you're serving it to guests or enjoying it yourself, this coffee cake is sure to be a hit.