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.

Ingredients

• 1 cup chopped fresh apricots
• 0.5 cup crushed pineapple
• 1 tablespoon cornstarch
• 2 ½ cups all-purpose flour
• 0.75 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 0.75 teaspoon baking soda
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon salt
• 0.75 cup buttermilk
• 0.25 cup unsalted butter, melted and cooled
• 1 egg, beaten
• 1 teaspoon almond extract
• 0.5 cup sliced almonds
• 0.5 cup all-purpose flour
• 0.25 cup unsalted butter, softened
• 3 tablespoons brown sugar
• 3 tablespoons sweetened flaked coconut
• 2 tablespoons sliced almonds
• 0.5 teaspoon ground cinnamon

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x10-inch baking pan.
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.
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.
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.
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.