Apricot Cream Coffeecake Recipe

Name: Apricot Cream Coffeecake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. all-purpose flour; 1/2 c. sugar; 3/4 c. butter softened; 2 x Large eggs; 1/2 tsp baking pwdr; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp vanilla; 1/4 c. sugar; 1 pkt cream cheese - (8 ounce) softened; 1 x egg; 1 tsp grated lemon peel; 1 jar apricot preserves - (10 ounce); 1/3 c. powdered sugar; 2 tsp lemon juice - (to 3)

Servings: persons

1 3/4 c. all-purpose flour
1/2 c. sugar
3/4 c. butter softened
2 x Large eggs
1/2 tsp baking pwdr
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/4 c. sugar
1 pkt cream cheese - (8 ounce) softened
1 x egg
1 tsp grated lemon peel
1 jar apricot preserves - (10 ounce)
1/3 c. powdered sugar
2 tsp lemon juice - (to 3)

1
["Heat oven to 350 degrees.", "Grease and flour bottom and sides of 10-inch springform pan.", "Combine flour, 1/2 c. sugar, butter, 2 Large eggs, bakng pwdr, baking soda, salt and vanilla in large mixer bowl.", "Beat at medium speed, scraping bowl often, till well mixed (1 to 2 min).", "Spread batter on bottom and 2 inches up sides of prepared pan.", "Combine 1/4 c. sugar, cream cheese, 1 egg and lemon peel in large mixer bowl.", "Beat at medium speed, scraping bowl often, till smooth (2 to 3 min).", "Pour over batter in pan.", "Spoon preserves proportionately over filling.", "Bake for 45 to 55 min or possibly till crust is golden.", "Cold 20 min.", "Loosen sides of cake from pan by running knife around inside of pan; remove side of pan.", "Meanwhile, stir together powdered sugar and lemon juice in small bowl till smooth.", "Drizzle over hot coffee cake.", "Serve hot or possibly cool; store refrigerated.", "This recipe yields 16 servings.", "Description: ""Glistening apricots top this cream cheese filled coffee cake."""]

1154

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 3/4 c. all-purpose flour, 1/2 c. sugar, 3/4 c. butter softened, 2 x Large eggs, and more.

Yes, Apricot Cream Coffeecake Recipe 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.

That's it — enjoy your meal!