Apricots & Almonds ♡... literally the perfect duo. More often than not when apricots are involved, I find a way to sneak in almonds (or almond extract, or almond paste, or a combination of the three) because I'm clearly just that obsessed with the combo. There's my favorite scones & this amazing galette & even these GF, vegan granola bars; no matter how you combine the two flavors, they pretty much never disappoint.
And this coffeecake? Definitely no exception.
This is your no-skimping kind of coffeecake, with a tender, buttery, pound cake-like crumb under a generous layer of apricot preserves and a thick, crunchy, brown sugar and almond crumble topping. It's breakfast verging on dessert, or maybe dessert that we're just calling breakfast because we can. Either way, if you're anything like me you'll take one bite and decide you don't really care if it's too early in the day for cake.
It's a perfect everyday, no-frills kinda cake; a perfect weekend morning treat kinda cake; and let's not forget, a perfect Mother's Day breakfast-in-bed kinda cake (hint, hint). I mean, I'm not a mom or anything, but anyone who makes me a cake swirled with sweet apricot preserves and topped with buttery almond crumbles is definitely on my good side. And I did give my mom half this cake sooo I'd say I'm a pretty excellent daughter as those things go. ;)
And aside from making your mom cake (which you should totally do), you can also enter to win her a 12-piece Le Creuset cookware set! Bonne Maman is hosting the contest and you can check out the link below to enter.
EAT CAKE FOR BREAKFAST!
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Apricot Almond Coffeecake
A buttery cake topped with a generous layer of sweet apricot preserves and tons of crunchy brown sugar & almond crumbles.
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Yield: one 9" cake 1x
Ingredients
Crumb Topping
- 4 ¼ ounces (1 cup, spoon and level) all-purpose flour
- 2 ½ ounces (⅓ cup) packed brown sugar
- 1 ¾ ounces (½ cup) slivered almonds
- ¼ teaspoon coarse sea salt
- 3 ½ ounces almond paste
- 4 ounces (1 stick) salted butter, melted
Cake
- 8 ½ ounces (2 cups, spoon and level) all-purpose flour, plus extra for pan
- 2 teaspoons baking powder
- ¾ teaspoon coarse sea salt
- 6 ounces (1 ½ sticks) salted butter, room temperature, plus extra for pan
- 5 ¼ ounces (¾ cup) granulated sugar
- 2 eggs
- 1 teaspoon almond extract
- 5 ⅝ ounces (⅔ cup) whole milk, room temperature
- one 13-ounce jar Bonne Maman Apricot Preserves
Instructions
Crumb Topping
- In a large bowl, whisk together the flour, brown sugar, slivered almonds, and salt. Use a pastry cutter to cut in the almond paste until no large chunks remain. Stir in the melted butter until thoroughly combined. Set aside while prepping cake.
Cake
- Preheat oven to 350ºF. Generously butter a 9" round, 3" high springform pan or pushpan and dust with flour.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the wire whip attachment, or using a large bowl and handheld electic mixer, cream together the butter and sugar on medium-high speed until light and fluffy. Beat in the eggs one at a time, until fully incorporated. Beat in the almond extract.
- With mixer on low speed, gradually add the flour mixture and milk to the batter in thirds, alternating between each and beginning and ending with the dry ingredients. Wipe down beater and bowl as needed and mix just until evenly combined.
- Transfer batter to prepared pan, spreading out in a flat, even layer. Top with preserves, spreading out evenly to cover. Crumble topping over preserves, squeezing into large clumps as you go.
- Bake cake in preheated oven for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow to cool completely in pan on a wire rack before removing from pan and serving.
- Leftovers can be stored in an airtight container. Any exposed cake is best covered with plastic wrap to prevent drying out.
Notes
Recipe Adapted from Martha Stewart
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Juliane says
I‘d like to make this cake glutenfree. Can I use any gluten free flour or can you recommend using rather a rice, corn or other based blend?
Also, will it work to use dairy free margarine in place of butter and erythrit to replace the sugar?
Trying to bake cake that satisfies me even though I can’t eat many things...
thanks!
alexandra says
Hi Juliane,
I haven't tested this cake with gluten-free flour yet, but I think it would work fine. I'd use a gluten-free all-purpose blend that contains xanthan gum for a good 1:1 substitution. I prefer Bob's Red Mill's baking blend (in the blue bag), King Arthur, or Pamela's. I can't guarantee the margarine and erythritol will work, but I think it's worth a shot. Coconut oil in its solid state would also probably work for the cake itself. I'd love to hear how it turns out if you try it!
Alex
Sandra Azary says
The Mom here... This coffee cake is simply awesome and enjoyed! The apricot preserves were wonderful, as paired with the almond paste in this recipe. I absolutely love almond paste. I guess it was subtle, though, as the flavors all just melded together splendidly. :)
alexandra says
Thanks mom XOXO