Apricot Almond Streusel Coffee Cake Apricot Almond Streusel Coffee Cake

Author: Canadian Living

Even when the percolating coffee and simmering tea set the ambience at cosy, a single piece de resistance — amid the cookies and bars — is called for. This apricot-studded coffee cake fits the bill.

  • Portion size 12 servings
  • Credits : Holiday Best 2000




Grease 10-inch (4 L) tube pan; line bottom of pan with parchment or waxed paper. Set aside.

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger and salt. Add to butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Stir in apricots and almonds. Spread in prepared pan.

Stir together almonds, sugar and cinnamon; sprinkle over batter. Bake in centre of 350°F (180°C) oven for about 55 minutes or until tester inserted in centre comes out clean. Let cool on rack. (Make-ahead: Wrap in plastic wrap; store at room temperature for 2 days. Or overwrap in heavy-duty foil or enclose in airtight container; freeze for up to 2 weeks.)

In small bowl, whisk icing sugar with orange juice; drizzle over cake. Sprinkle chopped apricots over top.

Nutritional facts <b>Per serving:</b> about

  • Sodium 316 mg
  • Protein 6 g
  • Calories 385.0
  • Total fat 16 g
  • Cholesterol 64 mg
  • Saturated fat 7 g
  • Total carbohydrate 57 g


  • Iron 18.0
  • Folate 15.0
  • Calcium 7.0
  • Vitamin A 25.0
  • Vitamin C 2.0
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Baking & Desserts

Apricot Almond Streusel Coffee Cake