Apricot Coffee Cake

Ingredients

• 227 g (1 cup)butter or margarine, softened
• 400 g (2 cups)sugar
• 227 g (1 cup; 8 ounces)sour cream
• 1 tspvanilla
• 240 g (2 cups)plain flour
• 1 tspbaking powder
• 1/4 tspsalt
• 90 g (3/4 cup), dividedwalnuts
• 284–340 g (1 jar; 10–12 ounces), dividedapricot preserves

Instructions

1. 1

   Cream butter and sugar

   In a mixing bowl, beat the softened butter and sugar together until creamy.

2. 2

   Add wet ingredients

   Add the eggs, sour cream and vanilla, then mix well.

3. 3

   Mix in dry ingredients

   Combine the flour, baking powder and salt. Add this mixture to the creamed mixture and mix well.

4. 4

   Fill the pan

   Grease and flour a tube pan, then spread half of the batter in it.

5. 5

   Layer the filling

   Sprinkle over half of the walnuts and spread half of the preserves, keeping them within 1.3 cm (1/2 inch) of the edges. Cover with the remaining batter.

6. 6

   Add the topping

   Spoon the remaining preserves over the batter, again leaving a 1.3 cm (1/2 inch) border. Sprinkle on the remaining walnuts.

7. 7

   Bake the cake

   Bake at 175°C (350°F) for 55–60 minutes, or until a toothpick inserted near the centre comes out clean.

8. 8

   Cool and invert

   Leave the cake to cool in the pan for 15 minutes. Carefully invert it onto a serving platter.

What is apricot coffee cake?

Coffee cake is a sweet cake commonly served alongside coffee or tea; it need not contain coffee itself. This version uses a tender sour-cream batter with apricot preserves and walnuts layered through it and scattered on top.

The recipe’s exact origin is not specified. Its appeal comes from the contrast between rich cake, fruity preserves and toasted-tasting walnut pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 6g protein, 62g carbs, 18g fat.

Most of the carbohydrates come from the sugar, flour and apricot preserves, while butter or margarine and walnuts contribute much of the fat. Sour cream and the eggs mentioned in the method add some protein, though the egg quantity is not provided. Pair a slice with plain yoghurt and fruit for a more balanced plate.

Building the batter

Creaming: Beat the softened butter and sugar together until the mixture looks creamy. This helps distribute the fat and sugar through the batter.

Sour cream: Mix it in with the eggs and vanilla before adding the dry ingredients. The method lists eggs, although the supplied ingredient list does not give their quantity.

Layering preserves and walnuts

First layer: Spread the preserves and walnuts over the first half of the batter, keeping both away from the pan’s edge as directed. That border helps keep the filling from spreading right to the outside.

Top layer: Cover the filling with the remaining batter, then add the rest of the preserves and walnuts. Spoon the preserves gently so the top layer stays as even as possible.

Checking when it is baked

Toothpick test: Insert a toothpick near the centre after 55 minutes. If it comes out clean, the cake is ready; if batter clings to it, continue baking and check again.

Pan choice: A tube pan gives the cake a central opening and helps it bake through. Grease and flour it before adding the batter so the cooled cake can be released more easily.

Cooling before turning out

Resting: Let the cake stand in the pan for 15 minutes after baking. This gives it time to settle before you invert it.

Turning out: Invert the cake carefully onto a serving platter. Avoid trying to remove it while it is piping hot, when it is more delicate.

Serving the cake

Pairing: Serve slices with coffee, tea or a glass of milk, as the description suggests. The sweet preserves and buttery crumb also work well with plain yoghurt on the side.

Timing: Allow the cake to cool enough to slice neatly. It can be served warm or at room temperature.

Recipe notes & tips

• Bring the butter and sour cream to room temperature so they mix more evenly.
• Measure the flour without packing it firmly into the measuring cup.
• Keep the filling within the stated 1.3 cm (1/2 inch) border.
• Start checking the cake at 55 minutes, as oven performance can vary.
• Let the cake rest in the pan for the full 15 minutes before turning it out.

Variations

• Other preserves: Use another smooth fruit preserve in place of apricot.
• Pecan topping: Swap the walnuts for an equal amount of chopped pecans.
• Citrus note: Add finely grated orange zest to the batter for a complementary flavour.
• Warm spices: Mix a little cinnamon into the dry ingredients for a spiced version.

Common mistakes to avoid

• Overmixing the batter: Mix only until the ingredients are combined once the flour is added.
• Filling to the edges: Leave the 1.3 cm (1/2 inch) border so the preserves do not run right to the outside.
• Skipping the pan preparation: Grease and flour the tube pan to help the cake release.
• Turning out too soon: Wait 15 minutes so the cake has time to settle in the pan.
• Relying only on the timer: Check near the centre with a toothpick and bake longer if it comes out with batter.

How to store

Once fully cool, cover the cake or store it in an airtight container at room temperature for up to 3 days. Reheat individual slices briefly in the microwave, or enjoy them at room temperature.

Frequently asked questions