Apricot-Pineapple Coffee Cake
Beautiful, in-season apricots were my inspiration for this coffee cake. I created it for a get-together with friends for our annual porch party. Because it was an evening event, it became a dessert. Great on its own for a morning coffee cake or served in the evening as a dessert topped with vanilla bean ice cream.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1cup chopped fresh apricots
- ½cup crushed pineapple
- 1tablespoon cornstarch
- 2½ cups all-purpose flour
- ¾cup white sugar
- 2teaspoons baking powder
- 1teaspoon ground cinnamon
- ¾teaspoon baking soda
- ½teaspoon ground nutmeg
- ¼teaspoon salt
- ¾cup buttermilk
- ¼cup unsalted butter, melted and cooled
- 1egg, beaten
- 1teaspoon almond extract
- ½cup sliced almonds
- ½cup all-purpose flour
- ¼cup unsalted butter, softened
- 3tablespoons brown sugar
- 3tablespoons sweetened flaked coconut
- 2tablespoons sliced almonds
- ½teaspoon ground cinnamon
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x10-inch baking pan.Step 2
Combine apricots, pineapple, and cornstarch in a small bowl. Combine flour, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large mixing bowl.Step 3
Combine buttermilk, melted butter, egg, and almond extract in another bowl. Mix wet ingredients into dry ingredients alternately with fruit mixture with a wooden spoon; do not beat. Fold in 1/2 cup almonds. Spread into the prepared baking pan.Step 4
Combine flour, butter, brown sugar, coconut, almonds, and cinnamon for topping together until a crumbly mixture is achieved. Sprinkle evenly over the top of the cake batter.Step 5
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Allow to cool for about 30 minutes before cutting into it.