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Super moist coffee cake with apricots and a crumb top. A super delicious way to wake up in the morning. Also a great brunch party cake idea.
I miss eating coffee cakes so I’m bringing it back! I remember my mom and grandma always had a coffee cake that I would sneak pieces of while they gossiped and drank gallons of coffee. Usually it was a store bought cake in that rectangle box. The apricot was my favorite, but I always picked off the almond slivers. So for this one I just left them off entirely and replaced it with a crumb topping.
Apricot Crumb Coffee Cake
Ingredients
CAKE
- 2 eggs
- 2 cups flour
- ¼ cup plain greek yogurt
- 1 tsp vanilla
- ½ cup butter melted
- 1 tsp baking soda
- ¼ cup milk
- 1 15 oz can apricots
- 1 ½ cup sugar
- 1 tsp lemon juice
CRUMB
- 6 tbsp melted butter
- 1 cup brown sugar
- 1 tbsp cinnamon
- 1 cup flour
ICING
- 2 tbsp butter melted
- 1 cup confectioners sugar
- 1 tbsp water
Instructions
- Preheat oven to 350 degrees F.
- Cut up the apricot and put in a saucepan with ¼ of the juice from the can. Add ½ cup sugar and lemon juice. Bring to a boil.
- Simmer fruit mixture for 6-8 minutes. Take off heat and set aside.
- In a large bowl mix eggs, butter, yogurt, vanilla, milk and rest of sugar. Incorporate well.
- In a separate bowl mix flour and baking soda. Slowly add in flour mixture and combine until most lumps are gone.
- Grease a 9 x 13 in pan with butter or cooking spray.
- Pour the cake into the greased pan and dollop apricot mixture evenly across the top.
- Mix crumb ingredients together in a separate bowl. Add to the top of the cake.
- Bake 25 – 30 minutes or until toothpick comes out clean.
- Mix icing ingredients.
- Let cool and drizzle with icing.
- Store in refrigerator.
Summary
Recipe Name
Apricot Crumb Coffee Cake
Published On
Average Rating
Based on 1 Review(s)
