We’ve got a soft spot for coffee cakes that bring a burst of flavor to the table and our Apricot Coffee Cake Recipe is no exception. Originating from classic American baking traditions it’s a delightful twist on the usual with sweet tangy apricots folded into a moist buttery crumb.
This easy-to-make treat pairs perfectly with your morning brew offering a balance of textures and tastes that’ll have you coming back for seconds. We’re confident you’ll love how simple ingredients transform into a showstopper that’s ideal for brunches or casual gatherings.
Ingredients
To bring our Apricot Coffee Cake to life with its moist, buttery crumb and tangy apricot bursts, we’ve compiled a straightforward list of ingredients. We’ll order them as they’re typically used in the preparation process, including any necessary prep notes for accuracy and ease.
For the Cake Batter
- 1 cup unsalted butter, softened to room temperature for easy creaming
- 1 ½ cups granulated sugar, for a perfect sweet base that balances the tart apricots
- 3 large eggs, at room temperature to ensure even blending and a fluffy texture
- 1 teaspoon vanilla extract, pure for enhanced flavor depth
- 2 cups all-purpose flour, sifted to avoid lumps and promote a tender crumb
- 2 teaspoons baking powder, to help the cake rise light and airy
- ½ teaspoon salt, for balancing flavors without overpowering the fruit
- 1 cup whole milk, at room temperature to maintain batter consistency
For the Apricot Filling and Topping
- 2 cups fresh apricots, pitted and chopped into ½-inch pieces for that signature sweet-tangy contrast—we recommend using ripe ones for the best flavor
- ¼ cup brown sugar, packed, to sprinkle over the apricots and create a caramelized topping
- ½ teaspoon ground cinnamon, for a warm spice note that complements the apricots
This selection ensures our Apricot Coffee Cake remains simple yet flavorful, using everyday items to achieve professional results.
Equipment Needed
Before we dive into preparing our Apricot Coffee Cake, let’s gather the essential tools that make the process smooth and efficient. Having the right equipment ensures we achieve that perfect moist crumb and tangy apricot topping with minimal hassle.
- Mixing Bowls: Two medium-sized bowls—one for dry ingredients like flour and baking powder, and another for wet ingredients such as butter and eggs—to keep everything organized and prevent cross-contamination.
- Measuring Cups and Spoons: A set of dry measuring cups (for flour and sugar) and liquid measuring cups (for milk), plus a spoon set for precise measurements of extracts and spices, as accuracy is key to our cake’s balanced flavor.
- Electric Mixer or Hand Whisk: An electric stand mixer or handheld version for creaming butter and sugar quickly, or a sturdy whisk if we’re opting for a more hands-on approach to incorporate air into the batter.
- 9×13 Inch Baking Pan: This rectangular pan is ideal for our coffee cake’s even baking and golden crust; grease it well to ensure the cake releases easily after baking.
- Spatula: A silicone or rubber spatula for folding in apricots and scraping batter from the bowl, helping maintain the cake’s texture without overmixing.
- Knife and Cutting Board: A sharp chef’s knife paired with a stable cutting board to slice fresh apricots uniformly, maximizing their tangy sweetness in the filling.
- Oven: A standard oven preheated to 350°F for consistent baking results—use an oven thermometer if yours runs hot or cold to guarantee our cake bakes evenly.
- Cooling Rack: A wire rack to let the cake cool properly after baking, preventing sogginess and allowing flavors to set for the best taste.
Instructions
Now that we have gathered our fresh ingredients and essential equipment, let’s guide you through creating our mouthwatering Apricot Coffee Cake with straightforward, step-by-step directions that yield a tender, flavorful result every time.
Prep the Ingredients
Before we begin baking, we prepare our ingredients to ensure everything integrates smoothly and efficiently. Start by softening 1 cup of unsalted butter at room temperature for easy creaming—slice it into cubes if needed. Next, wash and slice 4 fresh apricots into thin, even wedges to release their sweet, tangy juices that will elevate the cake’s flavor. In one medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt until well combined, setting the foundation for a light, airy crumb. In another bowl, crack 2 large eggs and measure out 1 cup of whole milk and 1 teaspoon of vanilla extract, ensuring all wet components are at room temperature to promote even mixing and prevent curdling.
Make the Batter
We now focus on crafting the batter, which forms the moist, buttery base of our Apricot Coffee Cake. Begin by using an electric mixer to cream 1 cup of softened unsalted butter with 1 cup of granulated sugar in a large mixing bowl until the mixture turns light and fluffy—about 3 minutes on medium speed—creating a base that traps air for a tender texture. Add the 2 large eggs and 1 teaspoon of vanilla extract, beating on medium until fully incorporated and smooth, which enhances the rich aroma. Gradually mix in the dry ingredients from the first bowl, alternating with 1 cup of whole milk, starting and ending with the dry mix to avoid lumps and achieve a velvety consistency that promises a melt-in-your-mouth experience.
Add Apricots and Assemble
With the batter ready, we incorporate the star element—fresh apricots—to add bursts of tangy sweetness throughout our Apricot Coffee Cake. Gently fold in half of the sliced apricots using a spatula, distributing them evenly without overmixing to maintain the batter’s lightness and ensure pockets of fruit in every bite. Pour the batter into a greased 9×13 inch baking pan, spreading it out smoothly with the spatula for an even layer. For the topping, sprinkle the remaining sliced apricots over the surface, then dust with a mixture of ¼ cup brown sugar and 1 teaspoon ground cinnamon, creating a caramelized, aromatic crust that contrasts beautifully with the soft interior.
Bake the Cake
We bake our Apricot Coffee Cake to golden perfection, transforming the assembled layers into a warm, irresistible treat. Preheat your oven to 350°F, then place the pan on the middle rack and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean—the cake should emit a fragrant, fruity aroma and develop a lightly browned top. Monitor closely after 30 minutes to prevent over-baking, as this ensures the crumb stays moist and the apricots retain their vibrant flavor.
Cool and Serve
After baking, we cool the cake to set its structure and enhance its flavors, making it ready for serving. Remove the pan from the oven and transfer it to a cooling rack for 15-20 minutes, allowing the cake to firm up while the apricot juices settle, resulting in a non-soggy texture with a delightful, buttery scent. Once cooled, slice into squares for easy serving, and pair with fresh coffee to highlight the tangy-sweet notes that make this cake a brunch favorite—enjoy the contrast of soft crumbs and juicy fruit in every bite.
Make-Ahead Instructions
One of the best features of our Apricot Coffee Cake is its flexibility for advance preparation, allowing you to enjoy its moist, buttery crumb and tangy-sweet apricot notes without last-minute hassle. We make it easy to plan ahead while preserving the cake’s fresh-baked flavor and texture.
Preparing Components in Advance
To streamline your baking process, start by prepping key elements the day before:
- Slice the apricots: Wash and slice fresh apricots into even pieces, then store them in an airtight container in the refrigerator for up to 24 hours. This keeps their vibrant, tangy flavor intact and ready to fold into the batter.
- Mix dry ingredients: Combine all-purpose flour, baking powder, salt, and ground cinnamon in a bowl. Cover and set aside at room temperature for up to 48 hours, ensuring they stay dry and clump-free for seamless incorporation.
Baking and Storing the Cake
For full make-ahead convenience, bake the entire cake ahead and focus on proper storage to maintain its golden crust and irresistible aroma:
- Bake in advance: Prepare and bake the cake as per our step-by-step instructions, then let it cool completely on a rack for about 1 hour. Once cooled, wrap it tightly in plastic wrap or aluminum foil to lock in moisture.
- Refrigerate for short-term storage: If using within 2–3 days, place the wrapped cake in the refrigerator. This helps preserve the buttery crumb without sogginess—just bring it to room temperature for 30 minutes before serving to enhance its warm, comforting appeal.
- Freeze for longer storage: For extended make-ahead options, freeze the cooled cake for up to 3 months. First, wrap it securely, then place it in a freezer-safe bag to prevent freezer burn and retain the apricots’ fresh, juicy burst.
Reheating and Serving Tips
When you’re ready to serve, revive the cake’s just-baked allure with simple steps:
- Thaw and reheat: If frozen, thaw in the refrigerator overnight, then warm individual slices in a 350°F oven for 10–15 minutes. This restores the cake’s fluffy texture and amplifies the sweet-tangy apricot-cinnamon topping for a delightful pairing with coffee.
- Pro tip: Avoid microwaving to prevent drying out the edges—oven reheating ensures every bite remains irresistibly moist and flavorful.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Room Temperature | Up to 2 days | Keep in a cool, dry spot away from direct sunlight to maintain freshness. |
| Refrigerator | Up to 3 days | Use within this window for optimal texture and flavor. |
| Freezer | Up to 3 months | Label with the date to track storage time accurately. |
Conclusion
We’ve shared this simple Apricot Coffee Cake recipe that’s sure to become a favorite in your kitchen. It’s a delightful way to start the day or impress at gatherings with its fresh flavors and ease.
We’re confident you’ll enjoy baking it as much as we do, creating memorable moments over coffee and cake. Give it a try and make it your go-to treat—it’s that straightforward and satisfying.
Frequently Asked Questions
What is Apricot Coffee Cake?
Apricot Coffee Cake is a classic American baked treat featuring sweet and tangy fresh apricots in a moist, buttery crumb. It’s easy to make and pairs perfectly with coffee, ideal for brunches or casual gatherings. This simple recipe uses everyday ingredients to create a standout dessert that’s both flavorful and comforting.
What ingredients are needed for Apricot Coffee Cake?
For the batter, you’ll need unsalted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, and whole milk. The apricot filling and topping require fresh apricots, brown sugar, and ground cinnamon. These common pantry staples ensure a delicious, professional result without fuss.
How do you make Apricot Coffee Cake?
Start by creaming butter and sugar, then add eggs and vanilla. Mix in dry ingredients and milk for the batter, fold in sliced apricots, and pour into a greased 9×13 inch pan. Top with more apricots and a cinnamon-sugar mix. Bake at 350°F for about 35-40 minutes until golden. Cool on a rack before slicing and serving with coffee.
Can I make Apricot Coffee Cake ahead of time?
Yes, prepare components like slicing apricots and mixing dry ingredients in advance to save time. Assemble and bake the cake up to a day ahead, then store it covered at room temperature. For longer storage, refrigerate or freeze it, and reheat in the oven to restore freshness and moisture.
How should I store Apricot Coffee Cake?
Store the cooled cake in an airtight container at room temperature for up to 2 days. For longer freshness, wrap tightly and refrigerate for up to a week or freeze for up to 3 months. Thaw in the fridge and reheat in a warm oven to keep it moist and flavorful, enhancing its tangy-sweet taste.