Apricot-Pineapple Coffee Cake

Name: Apricot-Pineapple Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 85 min
Ingredients: 1 cup chopped fresh apricots; 0.5 cup crushed pineapple; 1 tablespoon cornstarch; 2.5 cups all-purpose flour; 0.75 cup white sugar; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 0.75 teaspoon baking soda; 0.5 teaspoon ground nutmeg; 0.25 teaspoon salt; 0.75 cup buttermilk; 0.25 cup unsalted butter, melted and cooled; 1 egg, beaten; 1 teaspoon almond extract; 0.5 cup sliced almonds; 0.5 cup all-purpose flour; 0.25 cup unsalted butter, softened; 3 tablespoons brown sugar; 3 tablespoons sweetened flaked coconut; 2 tablespoons sliced almonds; 0.5 teaspoon ground cinnamon

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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.

Recipe by Avon- status quo PRO

Published on June 19, 2020

Prep Time:

15 mins

Cook Time:

40 mins

Additional Time:

30 mins

Total Time:

1 hr 25 mins

Servings:

12

Yield:

1 7x10-inch cake

Jump to Nutrition Facts

Ingredients

Cake:

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

Topping:

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

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x10-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.

Nutrition Facts (per serving)

321	Calories
13g	Fat
47g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 321
% Daily Value *
Total Fat 13g	16%
Saturated Fat 6g	29%
Cholesterol 36mg	12%
Sodium 237mg	10%
Total Carbohydrate 47g	17%
Dietary Fiber 2g	9%
Total Sugars 21g
Protein 6g
Vitamin C 3mg	16%
Calcium 99mg	8%
Iron 2mg	12%
Potassium 189mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.