Apricot Cream Coffee Cake
Apricot Cake Recipe

Apricot Cream Coffee Cake

This apricot coffee cake is made with a layer of apricot atop a creamy coffee cake filling. This coffee cake will be a special morning brunch treat to serve your weekend guests.

16
servings
20 min
PREP TIME
1 hr 25 min
TOTAL TIME

Ingredients

Coffee Cake

1 3/4 cups all-purpose flour

3/4 cup Land O Lakes® Butter softened

1/2 cup sugar

2 large Land O Lakes® Eggs

1 teaspoon vanilla

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Filling

1/4 cup sugar

1 (8-ounce) package cream cheese, softened

1 large Land O Lakes® Egg

1 teaspoon freshly grated lemon zest

1 (10-ounce) jar apricot preserves

Glaze

1/3 cup powdered sugar

1 to 2 teaspoons lemon juice

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour bottom and sides of 10-inch springform pan. Set aside.

  2. STEP 2

    Combine all coffee cake ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread batter on bottom and 2 inches up sides of prepared pan.

  3. STEP 3

    Combine all filling ingredients except apricot preserves in bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread evenly over batter in pan. Spoon preserves evenly over filling.

  4. STEP 4

    Bake 45-55 minutes or until crust is golden brown. Cool 20 minutes. Loosen sides of cake from pan by running knife around inside of pan; remove sides of pan.

  5. STEP 5

    Stir together powdered sugar and enough lemon juice for desired drizzling consistency in bowl. Drizzle over warm coffee cake. Serve warm or cold; store refrigerated.

Nutrition

280Calories
14Fat (mg)
80Cholesterol (mg)
220Sodium (mg)
35Carbohydrates (g)
0Dietary Fiber
4Protein (g)

Reviews

Explore reviews from
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  March 23, 2014

Didn't have any trouble with the batter. Used leftover apricot butter that I'd made for another recipe. It's an okay coffee cake but prefer a less dense batter.

— says Deb
Helpful?
  July 05, 2013

I have been making this recipe for over 15 years. The "batter" is hard to spread and it is easy to over cook the cake because the filling seems so liquidy when pulling the cake out of the oven....but it has been the most requested breakfast dish I have ever made. It's worth a 2nd try if it doesn't turn out the first time.

— says Kelly
Helpful?
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