Apricot Buttermilk Coffee Cake with Streusel Topping Recipe
Prep Time:
20 minutes
Cook Time:
1 hour
Servings:
16 Pieces
Ingredients
  • 12 ounces dried apricots, chopped
  • 1 cup water
  • ½ cup sugar
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup granulated sugar
  • ¼ cup vegetable oil
  • ⅔ cup brown sugar
  • ¾ cup all-purpose flour
  • 2 ½ teaspoons ground cinnamon
  • 6 Tablespoons unsalted butter, cold and cubed
Directions
  1. Preheat the oven to 350 F.
  2. Grease an 8-inch square baking pan, line the bottom of the pan with parchment paper, and grease the parchment for easier removal of the cake from the pan.
  3. Combine the dried apricots, water, and sugar in a medium saucepan.
  4. Bring to a boil and then simmer on low for 20 minutes. Remove from the heat and let cool.
  5. While the apricots cook, in a medium bowl whisk together flour, baking powder, baking soda, and salt.
  6. In a separate large bowl whisk together the eggs, buttermilk, sugar, and oil until smooth.
  7. Add the dry ingredients into the bowl with the wet ingredients and stir until just combined. Set aside.
  8. Add the brown sugar, flour, cinnamon, and butter to the bowl of a food processor and pulse until the mixture becomes pea-sized crumbs. Set aside.
  9. Use a blender or an immersion blender to blend the apricot mixture until smooth.
  10. Spread half the batter evenly into the prepared pan.
  11. Top with half of the crumble topping.
  12. Spoon the remaining half of the cake batter over the crumble topping and gently spread it over the topping.
  13. Spoon the apricot filling over the batter and gently spread it evenly to cover the batter.
  14. Sprinkle the remaining crumb topping evenly over the apricot filling.
  15. Bake in the preheated oven until the topping is golden brown, and a toothpick inserted into the center of the cake comes out clean, about 40-50 minutes.
  16. Let the cake cool completely, then serve.