Alison Lewis

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Coffee Cake with a Twist: Apricot and Almond Coffee Cake

January 13, 2011

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.

Apricot and Almond Coffee Cake

Prep: 20 minutes
Cook: 30 minutes
Yield: 10 to 12 servings
Ingredients
2 cups all-purpose flour
11/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1 (8-ounce) package reduced-fat cream cheese, softened
3/4 cup granulated sugar
2 egg whites
1 egg
1/2 cup nonfat Greek yogurt
11/2 cups apricot preserves
1
1 Almond Topping
3/4 cup all-purpose flour
1/4 cup dark brown sugar
1/4 cup butter
1/2 cup sliced almonds
Preparation
1 Preheat oven to 350F. Spray a 13- x 9-inch baking dish with cooking spray.

2. Combine flour, baking powder, baking soda, cinnamon, salt and nutmeg in a medium bowl; set aside.

3. Beat butter and cream cheese at medium speed with an electric mixer until blended. Add sugar, beating until creamy. Add egg and egg whites, one at a time, beating after each addition. Add flour mixture, beating just until combined. Stir in yogurt, mixing gently.

4. Spread half of batter in prepared dish. Gently spread apricot preserves evenly over batter. Drip remaining batter by tablespoonfuls over preserves. Sprinkle with Almond Topping.

5. Bake in preheated oven for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool 30 minutes before slicing.

For Almond Topping: Combine flour and brown sugar. Cut int butter using a pastry blender or forks until crumbly. Stir in almonds.



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19 Responses to “Coffee Cake with a Twist: Apricot and Almond Coffee Cake”
January, 13 2011at 04:03 pm
Looks like we both have our minds on banana cake with almonds today!! Yours looks wonderful! xo
Will says:
January, 13 2011at 04:14 pm
This photo is amazing. Great job
Betsy says:
January, 13 2011at 04:15 pm
I can't wait to make this one. I love this combination of ingredients as well. I'm looking forward to the release of your book this spring
Tracy says:
January, 13 2011at 06:07 pm
I love the apricots in there! What a great idea!
Wendy says:
January, 13 2011at 07:58 pm
Wow. I am in love with this one. You took a Paula Dean recipe and made it light. What more could anyone ask for? Looks heavenly
Lisa says:
January, 20 2011at 02:59 am
What a delightful combination for a coffee cake.
January, 22 2011at 12:59 pm
[...] Apricot and Almond Coffee Cake [...]
Lisa P says:
January, 13 2011at 11:21 am
OMG this is fantastic. Beautiful recipe and sounds wonderful
Missy says:
January, 13 2011at 11:24 am
Alison, you rock! I am making this tomorrow to have for the weekend for company coming in town. Sounds truly like heaven and looks like it too
Sara says:
January, 13 2011at 11:16 am
Allison, I'm bookmarking this recipe! Apricots & Almonds make the perfect pair!
Joanne says:
January, 14 2011at 08:45 pm
Beautiful! Looks so light and fluffy!!!
Nancy says:
January, 13 2011at 09:56 pm
I think you should be the new and next Paula Dean
January, 13 2011at 10:07 pm
I love coffee cake, the crumbly topping and the moist cake underneath are heavenly together. You could also replace some of the AP flour with almond meal to make the cake moister and even more almondy!
January, 13 2011at 11:19 pm
I just discovered your blog through Tasty Kitchen...and love it! This coffee cake looks divine, especially the lightened version. Thanks for sharing!
January, 14 2011at 03:58 am
your cake looks delish!! i love apricots sooo much!
January, 14 2011at 05:10 pm
What a pretty coffee cake, Alison! I love that you lightened it up, which makes it seem far less decadent with a cup of tea.
January, 14 2011at 07:50 pm
This is a coffee cake I would love too. I like how you lightened it up.
January, 16 2011at 01:50 pm
Coffee cakes are perfect! Especially with a delicious crumb topping.
May, 16 2012at 11:05 am
[...] Apricot and Almond Coffee Cake [...]

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