Imagine waking up to the most irresistible aroma of a freshly baked coffee cake, where tender, buttery layers mingle with sweet apricot preserves and crunchy almonds. This Apricot Danish Coffee Cake isn't just a recipe—it's a culinary journey that transforms an ordinary morning into an extraordinary experience. Whether you're a baking enthusiast or a weekend brunch hero, this recipe promises to elevate your baking game and impress everyone at the table.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Danish
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon baking powder
- 1 cup apricot preserves
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the all-purpose flour and baking powder to ensure even distribution of the leavening agent.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Mix on low speed until just combined. Be careful not to overmix the batter.
- Pour half of the batter into the prepared baking pan, spreading it evenly with a spatula.
- Carefully spread the apricot preserves over the first layer of batter, leaving a small border around the edges.
- Gently pour the remaining batter over the apricot preserves, using a spatula to spread it evenly and cover the preserves completely.
- Sprinkle the sliced almonds evenly across the top of the cake batter.
- Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 15-20 minutes before slicing.
- Once cooled, cut into 12 equal squares and serve. Optional: dust with powdered sugar before serving.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Preserve Layer Technique: When spreading apricot preserves, leave a small border to prevent leaking and ensure even distribution.
- Almond Topping Trick: Lightly toast almonds before sprinkling for enhanced nutty flavor.
- Doneness Test: Always use the toothpick method to check if the cake is fully baked—it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool in the pan to help it set and make cutting easier.
- Optional Elegance: A light dusting of powdered sugar can transform this cake from delicious to bakery-worthy presentation.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 31g
Protein: g
Fat: g
Saturated Fat: 5g
Cholesterol: 30mg
