Make your mornings special with this Apricot Coffee Cake. The combination of apricots, dates, and cream cheese is simply irresistible.
For real, this is the best coffee cake I’ve ever made. This coffee cake recipe comes together quickly and makes a lovely weekend breakfast. I made a huge pan and had enough for my husband and me, as well as leftovers for my parents and friends. Sprinkle almonds over the top to make it look pretty.
This coffee cake cuts into nice squares, making it easy to eat with your hands while you sip coffee.
Table of Contents
Reasons to Love This Coffee Cake
- Apricot Coffee Cake is great for snacking, perfect when you crave something sweet and satisfying.
- It’s perfect for a quick and easy weekend breakfast that feels special.
- Kids love the sweet, fruity flavor of Apricot Coffee Cake, making it a hit for family gatherings.
Recipe Ingredients
- Apricot Jam: This sweet and tangy jam adds a fruity richness and a beautiful glossy finish.
- Chopped Dried Dates: These sweet, chewy bits add a wonderful texture and a hint of caramel-like flavor that’s just irresistible.
- Cream Cheese: Soft and creamy, it adds a rich, smooth layer that perfectly balances the sweetness with a slight tang.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Apricot Jam Alternative: If you don’t have apricot jam, you can easily substitute it with other fruit preserves like peach, strawberry, raspberry, or blackberry. These will give a different but equally delicious flavor to the coffee cake. For an Apple-Cinnamon flavor, swap apricot jam with apple butter and add a teaspoon of cinnamon to the crumb mixture.
- Nut Variations: Replace sliced almonds with chopped walnuts for a deeper, earthy flavor or use finely chopped pistachios in the topping for a Middle Eastern flair.
- Sweetener Tweaks: Replace granulated sugar in the cream cheese layer with honey for a natural sweetness. Substitute brown sugar in the crumb and topping for a caramel-like undertone.
- Vanilla Addition: Add 1 teaspoon of vanilla extract to the cream cheese mixture while beating it with the sugar and egg. Also, stir 1 teaspoon of vanilla extract into the batter after whisking together the crumbs, yogurt, and egg.
How to Make Apricot Coffee Cake
Step #1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 x 13-inch baking dish and set aside.
Step #2: Combine 2 ¼ cups flour, ¾ cup sugar, and ¾ cup butter with a pastry cutter to make a crumbly mixture. Reserve 1 cup of the crumbs for a crumb topping.
Step #3: Whisk together the remaining crumbs with baking powder, baking soda, yogurt, and 1 egg until smooth. Spread in the bottom of the baking pan. Arrange the dates in an even layer over the top of the batter.
Step #4: In a large bowl, beat the softened cream cheese, ¼ cup sugar, and remaining egg until smooth. Pour over the batter in the pan and spread in an even layer with a spatula. Spoon the apricot jam over the cream cheese layer and sprinkle reserved crumbs on top.
Step #5: Bake for 45-55 minutes until a knife inserted comes out clean.
Expert Tips
- Check for Doneness: Begin checking the cake at the 40-minute mark to avoid overbaking. Insert a toothpick or knife into the center; it should come out clean or with just a few crumbs attached.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake instead of a light and fluffy texture.
FAQs
Yes, you can! Chop fresh apricots into small pieces and lightly cook them with a tablespoon of sugar (or to taste) until they soften. Use this mixture as a substitute for the apricot jam.
If you don’t like or have dates, substitute them with raisins, dried cranberries, or chopped dried apricots for a similar texture.
Absolutely. Replace the all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure the blend includes xanthan gum for structure, or add ½ teaspoon yourself if not included.
Definitely! A simple glaze with confectioners’ sugar and a splash of milk or drizzle lemon juice on top.
Storage Info
Store the Apricot Coffee Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can freeze it by wrapping individual squares in plastic wrap and placing them in a freezer bag; it will stay good for up to 3 months.
To reheat, thaw overnight in the refrigerator and warm in a preheated oven at 350°F (175°C) for 10-15 minutes, or microwave for 20-30 seconds.
More Delicious Cakes You’ll Love
Apricot Coffee Cake Recipe
Ingredients
For the Coffee Cake
- 2 1/4 cups flour
- 3/4 cup granulated sugar
- 3/4 cup cold salted butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup plain nonfat Greek yogurt
- 1 large egg
- 1/2 cup chopped dried dates
For the Cream Cheese Layer
- 8 ounces softened cream cheese
- 1/4 cup granulated sugar
- 1 egg
For the Topping
- 1/2 cup apricot jam
- 1 cup crumbs - reserved from step 2
- Sliced almonds
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 x 13-inch baking dish and set aside.
- Combine 2 ¼ cups flour, ¾ cup sugar, and ¾ cup butter with a pastry cutter to make a crumbly mixture. Reserve 1 cup of the crumbs for topping.
- Whisk together the remaining crumbs with baking powder, baking soda, yogurt, and 1 egg until smooth. Spread in the bottom of the baking pan. Arrange the dates in an even layer over the top of the batter.
- In a large bowl, beat the softened cream cheese, ¼ cup sugar, and remaining egg until smooth. Pour over the batter in the pan and spread in an even layer with a spatula. Spoon the apricot jam over the cream cheese layer and sprinkle reserved crumbs on top.
- Bake for 45-55 minutes until a knife inserted comes out clean.
NOTES
Nutrition
I loved how the cream cheese baked in, it made the whole cake taste extra smooth.
These sound delicious to me. Thank you.
I can never turn down a piece of coffee cake. This looks awesome! I just discovered dates a few years ago too.
Aren’t they the best?? I’m such a sucker for any and all types of cake 😉