Name: Apricot-Pineapple Coffee Cake recipe
Ingredients: 1 cup chopped fresh apricots;½ cup crushed pineapple;1 tablespoon cornstarch;2 ½ cups all-purpose flour;¾ cup white sugar;2 teaspoons baking powder;1 teaspoon ground cinnamon;¾ teaspoon baking soda;½ teaspoon ground nutmeg;¼ teaspoon salt;¾ cup buttermilk;¼ cup unsalted butter, melted and cooled;1 egg, beaten;1 teaspoon almond extract;½ cup sliced almonds;½ cup all-purpose flour;¼ cup unsalted butter, softened;3 tablespoons brown sugar;3 tablespoons sweetened flaked coconut;2 tablespoons sliced almonds;½ teaspoon ground cinnamon

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Ingredients

1 cup chopped fresh apricots ½ cup crushed pineapple 1 tablespoon cornstarch 2 ½ cups all-purpose flour ¾ cup white sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon ¾ teaspoon baking soda ½ teaspoon ground nutmeg ¼ teaspoon salt ¾ cup buttermilk ¼ cup unsalted butter, melted and cooled 1 egg, beaten 1 teaspoon almond extract ½ cup sliced almonds ½ cup all-purpose flour ¼ cup unsalted butter, softened 3 tablespoons brown sugar 3 tablespoons sweetened flaked coconut 2 tablespoons sliced almonds ½ teaspoon ground cinnamon

Nutrition Info

321 calories carbohydrate: 47.3 g cholesterol: 36.4 mg fat: 12.5 g fiber: 2.4 g protein: 6.2 g saturatedFat: 5.7 g servingSize: - sodium: 236.7 mg sugar: 20.7 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x10-inch baking pan.
Combine apricots, pineapple, and cornstarch in a small bowl. Combine flour, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large mixing bowl.
Combine buttermilk, melted butter, egg, and almond extract in another bowl. Mix wet ingredients into dry ingredients alternately with fruit mixture with a wooden spoon, do not beat. Fold in 1/2 cup almonds. Spread into the prepared baking pan.
Combine flour, butter, brown sugar, coconut, almonds, and cinnamon for topping together until a crumbly mixture is achieved. Sprinkle evenly over the top of the cake batter.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Allow to cool for about 30 minutes before cutting into it.

Recipe Yield

1 7x10-inch cake

Recipe Note

Beautiful, in-season apricots were my inspiration for this coffee cake. I created it for a get-together with friends for our annual porch party. Because it was an evening event, it became a dessert. Great on its own for a morning coffee cake or served in the evening as a dessert topped with vanilla bean ice cream.

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