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Apricot Jam Coffee Cake

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"This moist cream cheese-based coffee cake has a layer of apricot jam and a sweet coconut topping with big flavor--thanks to a few minutes under the broiler."
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1 h 30 m servings 447
Original recipe yields 14 servings (1 9x13-inch cake)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  2. Sift cake flour, baking powder, baking soda, and salt into a bowl; set aside.
  3. Combine sugar, cream cheese, and softened butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract; beat well. Add flour mixture alternately with milk, beating after each addition until smooth. Spread 1/2 of the batter into the prepared pan. Spoon apricot preserves on top and cover with remaining batter.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Remove cake and set on a wire rack. Turn on the broiler.
  5. Combine coconut, brown sugar, cinnamon, and melted butter for the topping in a bowl; stir until well distributed. Sprinkle topping over the cake.
  6. Place the cake back into the oven and broil until topping is golden brown, about 3 minutes.
  7. Let cool on a wire rack, about 30 minutes.

Nutrition Facts

Per Serving: 447 calories; 20.5 63.6 4.5 74 224 Full nutrition

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