Pineapple Apricot Coffee Cake Recipe

This apricot coffee cake is delicious made with fresh apricots, but equally tasty if you use dried apricot fruit instead. With a brown sugar pecan nut topping, it's a coffee cake everyone will love. It's excellent with a cup of homemade iced lemon tea and never lasts long at our house!

What you'll need for this easy coffee cake recipe:

  • 1 - 8 oz can crushed pineapple, in juice
  • 3/4 cup chopped apricots (dried or fresh)
  • 1/2 cup raisins (optional)
  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp ground nutmeg
  • 3 eggs
  • Nut topping

How to make:

Chop apricots and place in medium size bowl. Drain pineapple, reserving juice. Add enough water to reserved juice to measure 1 cup liquid. Heat juice mixture to boiling, then pour over apricots. Let stand one hour.

Pecan Nut Topping

Mix 3/4 cup packed brown sugar and 4 Tbsp softened butter or margerine until crumbly. Stir in 1/2 cup chopped nuts (walnuts or pecans).

Heat oven to 350°F. Grease and flour 13 x 9 glass baking dish. Add pineapple and remaining ingredients, except nut topping, to apricot mixture. Beat on low for 1 minute, scraping bowl continuously. Beat on medium speed, scraping bowl occasionally for 2 minutes. Pour into pan. Sprinkle with nut topping mixture. Bake about 45 - 50 minutes, or until toothpick inserted into center of cake comes out clean. Cool on wire rack. Delicious served warm. Print this recipe.

We hope you enjoy this apricot coffee cake recipe! Made with fresh Okanagan fruit, it's just delicious! You can also try these apricot muffins or a moist apricot bars.

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