Coffee Cake with a Twist: Apricot and Almond Coffee Cake

Coffeecakes have always been one of my favorite baked items. Serving and eating a piece with a cup of coffee or tea always make me feel warm and comforted. A friend recently shared a version of this recipe for Almond-Apricot Coffee Cake with me from the “Cooking with Paula Dean” magazine. I lightened it up a bit substituting egg white for some of the eggs, used reduced-fat cream cheese instead of regular and nonfat Greek yogurt for the sour cream. Apricots and almonds are two special ingredients to twist this recipe a bit, and they make this coffee cake even better. This is a great breakfast treat to serve to the kids, special snack, brunch recipe, bridal or baby shower recipe and, of course, dessert recipe.

Apricot and Almond Coffee Cake

Cook Time:

30 minutes

Prep Times:

20 minutes

Yield:

10 to 12 servings

Ingredients:

2 cups all-purpose flour
11/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1 (8-ounce) package reduced-fat cream cheese, softened
3/4 cup granulated sugar
2 egg whites
1 egg
1/2 cup nonfat Greek yogurt
11/2 cups apricot preserves

Almond Topping
3/4 cup all-purpose flour
1/4 cup dark brown sugar
1/4 cup butter
1/2 cup sliced almonds

Preparation:

1 Preheat oven to 350F. Spray a 13- x 9-inch baking dish with cooking spray.

2. Combine flour, baking powder, baking soda, cinnamon, salt and nutmeg in a medium bowl; set aside.

3. Beat butter and cream cheese at medium speed with an electric mixer until blended. Add sugar, beating until creamy. Add egg and egg whites, one at a time, beating after each addition. Add flour mixture, beating just until combined. Stir in yogurt, mixing gently.

4. Spread half of batter in prepared dish. Gently spread apricot preserves evenly over batter. Drip remaining batter by tablespoonfuls over preserves. Sprinkle with Almond Topping.

5. Bake in preheated oven for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool 30 minutes before slicing.

For Almond Topping: Combine flour and brown sugar. Cut int butter using a pastry blender or forks until crumbly. Stir in almonds.

19 thoughts on “Coffee Cake with a Twist: Apricot and Almond Coffee Cake”

  1. Alison, you rock! I am making this tomorrow to have for the weekend for company coming in town. Sounds truly like heaven and looks like it too

  2. I can’t wait to make this one. I love this combination of ingredients as well. I’m looking forward to the release of your book this spring

  3. Wow. I am in love with this one. You took a Paula Dean recipe and made it light. What more could anyone ask for? Looks heavenly

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