Apricot Almond Coffeecake

Apricot Almond Coffeecake |
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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



Crumb Topping

  • 4 1/4 ounces (1 cup, spoon and level) all-purpose flour
  • 2 1/2 ounces (1/3 cup) packed brown sugar
  • 1 3/4 ounces (1/2 cup) slivered almonds
  • 1/4 teaspoon coarse sea salt
  • 3 1/2 ounces almond paste
  • 4 ounces (1 stick) salted butter, melted


  • 8 1/2 ounces (2 cups, spoon and level) all-purpose flour, plus extra for pan
  • 2 teaspoons baking powder
  • 3/4 teaspoon coarse sea salt
  • 6 ounces (1 1/2 sticks) salted butter, room temperature, plus extra for pan
  • 5 1/4 ounces (3/4 cup) granulated sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 5 5/8 ounces (2/3 cup) whole milk, room temperature
  • one 13-ounce jar Bonne Maman Apricot Preserves


Crumb Topping

  1. 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.


  1. Preheat oven to 350ºF. Generously butter a 9" round, 3" high springform pan or pushpan and dust with flour.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Leftovers can be stored in an airtight container. Any exposed cake is best covered with plastic wrap to prevent drying out.


Recipe Adapted from Martha Stewart