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.
There’s nothing better than a slice of Coffee Cake in the morning or even for dessert after a light meal. I have been searching for a really great recipe that is “lighter”. I used nonfat Greek yogurt and light sour cream and a topping made with chopped pecans, cinnamon and nutmeg. My kids as well as my parents loved this, and honestly, I could not stop eating it either. This would be great to serve for “break the fast” for those celebrating “Yom Kippur” this weekend.