Apricot-Almond Coffee Cake Recipe

Name: Apricot-Almond Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All-purpose Flour; 1-1/2 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Salt; 1/4 teaspoons Ground Nutmeg; 1/2 cups Butter, Softened; 8 ounces, weight Package Reduced Fat Cream Cheese; 3/4 cups Granulated Sugar; 2 whole Egg Whites; 1 whole Egg; 1/2 cups Nonfat Greek Yogurt; 2-1/2 cups Apricot Preserves; 3/4 cups All-purpose Flour; 1/4 cups Dark Brown Sugar; 1/4 cups Butter, Softened; 1/2 cups Sliced Almonds

Servings: persons

2 cups All-purpose Flour
1-1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/2 teaspoons Salt
1/4 teaspoons Ground Nutmeg
1/2 cups Butter, Softened
8 ounces, weight Package Reduced Fat Cream Cheese
3/4 cups Granulated Sugar
2 whole Egg Whites
1 whole Egg
1/2 cups Nonfat Greek Yogurt
2-1/2 cups Apricot Preserves
3/4 cups All-purpose Flour
1/4 cups Dark Brown Sugar
1/4 cups Butter, Softened
1/2 cups Sliced Almonds

1
1 Preheat oven to 350F. Spray a 13- x 9-inch baking dish with cooking spray.
2
2. Combine flour, baking powder, baking soda, cinnamon, salt and nutmeg in a medium bowl; set aside.
3
3. Beat butter and cream cheese at medium speed with an electric mixer until blended. Add sugar, beating until creamy. Add egg and egg whites, one at a time, beating after each addition. Add flour mixture, beating just until combined. Stir in yogurt, mixing gently.
4
4. Spread half of batter in prepared dish. Gently spread apricot preserves evenly over batter. Drop remaining batter by tablespoonfuls over preserves. Sprinkle with Almond Topping.
5
5. For Almond Topping: Combine flour and brown sugar. Cut in the butter using a pastry blender or forks until crumbly. Stir in almonds.
6
6. Bake in preheated oven for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool 30 minutes before slicing.

1263

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1-1/2 teaspoon Baking Powder, 1 teaspoon Baking Soda, 1 teaspoon Ground Cinnamon, and more.

Yes, Apricot-Almond Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot-Almond Coffee Cake

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