Apricot Coffee Cake

  • Recipe By
  • Published Jul 25th
  • Servings12
  • Calories135
A nicely tart, and very tasty, coffee cake made with fresh apricots, and sprinkled with cinnamon and sugar.

Apricot Coffee Cake Ingredients

The following are the ingredients needed to make delicious Apricot Coffee Cake for 12 servings:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 6 tablespoons white sugar
  • 1 egg
  • 2 tablespoons butter or margarine
  • 1/4 cup dry milk powder
  • 2/3 cup water
  • 1 teaspoon vanilla extract
  • 2 cups pitted and diced fresh apricots
  • 1/4 teaspoon ground cinnamon, or to taste
  • 1 tablespoon white sugar, or to taste

Apricot Coffee Cake Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Apricot Coffee Cake easily:

  1. 1 Preheat oven to 375 degrees F (190 C).
  2. 2 Place the flour, salt, and baking powder in a large bowl. In a separate bowl, cream together the sugar, egg, and butter until smooth. Mix the powdered milk, water, and vanilla into the batter, stirring until well blended. Pour the batter into the flour and beat until smooth.
  3. 3 Spread the batter into a greased 8 inch square pan, and sprinkle the diced apricots evenly over the top. Dust with cinnamon and sugar.
  4. 4 Bake in the preheated oven approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Nutrition Facts

Per Serving: 135 calories; 3.3 grams of fat; 23.4 grams of carbohydrates; 3.2 grams of protein; 23 milligrams of cholesterol; 187 milligrams of sodium.

  1. Aug 17th 2011

    This is a good recipie to use up fresh apricots. It is a tart cake that goes well with ice cream or sweetened whppedcream. I also used milk not milk powder + water. Next time I will use a 9 ...

  2. Jun 16th 2011

    Delicious!!! I also added 1/2 cup more of sugar as others suggested. I also added an extra cup of apricots, spreading all of the apricots on the bottom of an 8 x 11 pan, poured the batter a ...

  3. Jul 11th 2010

    Absolutely incredible, economical, EASY recipe. I did as suggested by other reviews and increased the sugar to 1/2 cup. I also used whipping cream instead of powdered milk and water, and inc ...

  4. Jul 9th 2010

    I read several of the reviews for this recipe, and increased the sugar in the batter to 1/2 cup, used 3 tbsp. of butter, and regular milk instead of powdered. I also spread half the batter i ...

  5. Jun 11th 2009

    Ok- made the changes everyone suggested (more sugar and used liquid milk) but needed even more sugar to combat the tartness of the apricots. Read somewhere that apricots do not improve in t ...

  6. Jan 10th 2008

    Tastes good. I used finely chopped dried apricots, as fresh, they are hard to come by where I live. I used regular milk, instead of the powdered milk plus water. I put cinnamon and sugar in ...

  7. Aug 13th 2006

    I followed Margalo's suggestions about the sugar and milk and this was excellent. It is nice and cakey with a good tart topping. I think I will try it with apples next time to see how it com ...

  8. Jul 27th 2005

    We found this recipe to be very good with the following modifications: sugar was increased in the batter to 1/2 cup and in the topping to 2 tablespoons. I used milk instead of the milk powd ...

  9. Jul 27th 2003

    This cake was not to my liking. The cake parttasted more like bread. Apricots turned very sourduring the baking process. They were sweeter than that when raw. I would not make this c ...