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:
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.
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.
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