I love coffee cakes…And this Apricot Almond Coffee Cake with Crumble Topping is nooo different! Who doesn’t love tender coffee cake, with bites of sweet Apricot jam, and crunchy almond topping?
I got this from a Cooking with Paula Deen magazine that I cut out years ago. I cut receipe’s I want to make out of magazines and organize them in a file folder pocket file so I can review them when I’m looking for something to make. Believe it or not I finally got to make it! I think the recipe was from 2011!
I can tell you it was well worth the wait. You can make this with fresh strawberry jam, raspberry jam, and flavor that suits you.
It is perfect for a bake and take function, and keeps well for days.
- Coffee Cake:
- ½ cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup sour cream
- 1½ cups apricot preserves (I used Polaner All Fruit with Fiber)
- Crumble Topping (recipe follows)
- Crumble Topping:
- ¾ cup all-purpose flour
- ¼ cup firmly packed brown sugar
- ¼ cup butter
- ¼ cup sliced almonds
- Preheat oven to 350. Spray a 13x9-inch baking pan with nonstick cooking spray.
- In a large bowl, beat butter and cream cheese at medium speed with mixer until blended. Add sugar, beating until creamy. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, combine flour, baking powder, baking soda, salt and nutmeg. Gradually add to butter mixture, beating until just combined. Stir in sour cream.
- Spread half of batter in prepared pan. Gently spread preserves over batter. Drop remaining batter by tablespoonfuls over preserves. Sprinkle with crumble topping.
- Bake for 30 minutes to 35 minutes or until a wooden toothpick inserted in center comes out clean. Let cool for 30 minutes before cutting.
- Making Crumb Topping:
- In a small bowl, combine flour and brown sugar. Using a pastry blender cut in butter until mixture is crumbly. Stir in almonds.
- Note: Can be made with literally any kind of jam.