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Apricot Buttermilk Coffee Cake with Streusel Topping Recipe

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4.2 from 15 reviews

  • Author: Lea
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings

Description

This Apricot Buttermilk Coffee Cake with Streusel Topping is a moist, tender cake filled with a sweet apricot puree and topped with a crunchy cinnamon streusel. Perfect for breakfast, brunch, or an afternoon snack, this recipe balances the tangy flavor of buttermilk with the natural sweetness of dried apricots, enhanced by a buttery, crumbly topping.

Ingredients

Apricot Filling

  • 12 ounces dried apricots, chopped
  • 1 cup water
  • ½ cup sugar

Cake Batter

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup granulated sugar
  • ¼ cup vegetable oil

Streusel Topping

  • ⅔ cup brown sugar
  • ¾ cup all-purpose flour
  • 2 ½ teaspoons ground cinnamon
  • 6 Tablespoons unsalted butter, cold and cubed

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan, line the bottom with parchment paper, and grease the parchment paper to ensure the cake can be removed easily.
  2. Make Apricot Filling: In a medium saucepan, combine chopped dried apricots, water, and sugar. Bring to a boil over medium heat, then reduce to a simmer and cook for 20 minutes until apricots soften. Remove from heat and let cool.
  3. Mix Dry Ingredients for Cake: In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
  4. Mix Wet Ingredients for Cake: In a large bowl, whisk the eggs, buttermilk, granulated sugar, and vegetable oil until smooth and homogenous.
  5. Combine Batter: Add the dry ingredients into the wet ingredients bowl and gently stir until just combined to avoid overmixing which can toughen the cake.
  6. Prepare Streusel Topping: In a food processor, pulse together brown sugar, ¾ cup flour, cinnamon, and cold cubed butter until mixture forms pea-sized crumbs. Set aside.
  7. Puree Apricot Mixture: Using a blender or immersion blender, blend the cooled apricot mixture until smooth to create a flavorful puree filling.
  8. Assemble Cake Layers: Spread half of the cake batter evenly into the prepared baking pan. Sprinkle half of the streusel topping evenly over the batter.
  9. Add Layer and Filling: Spoon the remaining cake batter gently over the streusel topping and spread carefully. Next, spoon the apricot puree evenly over the top layer of batter.
  10. Top with Streusel: Sprinkle the remaining streusel topping evenly over the apricot filling to create a crunchy top layer.
  11. Bake: Place the baking pan in the preheated oven and bake for 40-50 minutes until the streusel topping is golden brown and a toothpick inserted into the center comes out clean.
  12. Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan before cutting and serving.

Notes

  • Ensure the butter used in the streusel topping is cold to achieve the best crumbly texture.
  • Do not overmix the cake batter to keep the texture tender and light.
  • You can substitute dried apricots with dried peaches or nectarines if desired.
  • Line the pan with parchment paper for easier removal of the cake without damaging the streusel topping.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/apricot-buttermilk-coffee-cake-with-streusel-topping-recipe/