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Sliced Apricot Almond Coffee Cake topped with powdered sugar and sliced almonds, served with tea.
Maryam

Apricot Almond Coffee Cake

A tender, buttery crumb cake layered with jammy apricots and crunchy almonds, perfect for lazy weekend mornings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 0.75 cup unsalted butter softened, plus more for pan
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1.75 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup sour cream full-fat
For the Filling and Topping
  • 0.75 cup apricot preserves chunky style preferred
  • 0.5 cup sliced almonds
  • 2 tbsp turbinado sugar for crunch

Equipment

  • 9-inch springform pan
  • Electric Mixer
  • Medium mixing bowl

Method
 

Prep
  1. Preheat oven to 350F. Butter a 9-inch springform pan and line the bottom with parchment paper. Butter the parchment too.
  2. Beat butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each, then mix in vanilla.
  3. Whisk together flour, baking powder, and salt. Add to butter mixture in three additions, alternating with sour cream in two additions, beginning and ending with flour. Mix just until combined.
  4. Spread half the batter into the prepared pan. Dollop apricot preserves over the batter and spread gently, leaving a 1-inch border. Cover with remaining batter and spread evenly. Scatter almonds on top, then sprinkle with turbinado sugar.
  5. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in pan on a wire rack for 15 minutes, then remove the springform ring and cool completely.

Notes

For the best texture, do not overmix the batter once you add the flour. The preserves will sink slightly during baking - this is normal and creates beautiful jammy pockets. Make ahead: The cake keeps well wrapped at room temperature for 2 days, or freeze for up to 1 month.