Description
Beautiful, in-season apricots were my inspiration for this coffee cake. I created it for a get-together with friends for our annual porch party. Because it was an evening event, it became a dessert. Great on its own for a morning coffee cake or served in the evening as a dessert topped with vanilla bean ice cream.
Ingredients
- 1 cup chopped fresh apricots
- ½ cup crushed pineapple
- 1 tablespoon cornstarch
- 2 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup buttermilk
- ¼ cup unsalted butter, melted and cooled
- 1 egg, beaten
- 1 teaspoon almond extract
- ½ cup sliced almonds
- ½ cup all-purpose flour
- ¼ cup unsalted butter, softened
- 3 tablespoons brown sugar
- 3 tablespoons sweetened flaked coconut
- 2 tablespoons sliced almonds
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7×10-inch baking pan.
- Combine apricots
- pineapple
- and cornstarch in a small bowl. Combine flour
- sugar
- baking powder
- cinnamon
- baking soda
- nutmeg
- and salt in a large mixing bowl.
- Combine buttermilk
- melted butter
- egg
- and almond extract in another bowl. Mix wet ingredients into dry ingredients alternately with fruit mixture with a wooden spoon; do not beat. Fold in 1/2 cup almonds. Spread into the prepared baking pan.
- Combine flour
- butter
- brown sugar
- coconut
- almonds
- and cinnamon for topping together until a crumbly mixture is achieved. Sprinkle evenly over the top of the cake batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean
- about 40 minutes. Allow to cool for about 30 minutes before cutting into it.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr 25 mins
Servings: 12