The Ultimate Apricot-Cherry Almond Coffee Cake Recipe

As a passionate baker with years of experience crafting the perfect coffee cakes, I’m thrilled to share this show-stopping Apricot-Cherry Almond Coffee Cake recipe. This luxurious breakfast treat combines the sweet tang of dried fruits with the nutty richness of almonds, creating a masterpiece that’s perfect for holiday brunches, special occasions, or simply making any morning extraordinary.

A Brief History

Coffee cakes trace their origins back to European coffee houses of the 17th century, where they were served as the perfect complement to the emerging coffee culture. This particular recipe elevates the traditional streusel-topped cake by incorporating Mediterranean apricots and tart cherries, paying homage to the classic German and Austrian bundtkuchen while adding elegant modern touches.

Ingredients

For the Cake

• 3 cups (375g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (227g) unsalted butter, softened
• 1½ cups (300g) granulated sugar
• 4 large eggs, room temperature
• 1 cup (240g) sour cream
• 2 teaspoons almond extract
• 1 cup (160g) dried apricots, chopped
• 1 cup (145g) dried cherries
• 1 cup (87g) sliced almonds

For the Streusel Topping

• ¾ cup (165g) brown sugar
• ½ cup (63g) flour
• 1 teaspoon cinnamon
• 6 tablespoons (85g) cold butter, cubed
• ½ cup (43g) sliced almonds

For the Optional Amaretto Glaze

• 1 cup (120g) powdered sugar
• 2-3 tablespoons Amaretto (or almond-flavored creamer)

Detailed Instructions

Preparation

1. Begin by preheating your oven to 350°F (175°C). Thoroughly grease a 10-inch tube pan, ensuring you coat all crevices to prevent sticking.

Making the Streusel

1. In a medium bowl, combine brown sugar, flour, and cinnamon.
2. Using your fingertips or a pastry cutter, work the cold butter cubes into the dry ingredients until the mixture resembles coarse crumbs.
3. Gently fold in the sliced almonds. Set aside in the refrigerator to keep cool.

Creating the Cake Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
2. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream butter and sugar on medium-high speed for 3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
3. Add eggs one at a time, beating well after each addition. The mixture should be pale and voluminous.
4. Reduce mixer speed to low. Add the flour mixture in three parts, alternating with sour cream in two parts, beginning and ending with flour. Mix just until combined.
5. Stir in almond extract until fully incorporated.
6. Using a rubber spatula, fold in the chopped apricots, dried cherries, and sliced almonds until evenly distributed.

Assembly and Baking

1. Pour half of the batter into your prepared tube pan, spreading it evenly.
2. Sprinkle half of the prepared streusel over the batter layer.
3. Carefully spread remaining batter over the streusel layer.
4. Top with remaining streusel, gently pressing it into the batter slightly.
5. Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.

Cooling and Glazing

1. Allow the cake to cool in the pan for exactly 20 minutes.
2. Carefully remove from the pan and transfer to a wire rack to cool completely.
3. Once cooled, prepare the optional Amaretto glaze by whisking together powdered sugar and Amaretto until smooth.
4. Drizzle the glaze over the cooled cake in a decorative pattern.

Pro Tips for Perfect Results

• Ensure all refrigerated ingredients reach room temperature before beginning
• Don’t overmix the batter after adding flour to prevent a tough cake
• Chop apricots into uniform pieces for even distribution
• Test for doneness at the 45-minute mark to prevent overbaking

Nutrition Information

Per serving (based on 12 servings):

• Calories: 520
• Total Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 98mg
• Sodium: 230mg
• Total Carbohydrates: 68g
• Dietary Fiber: 3g
• Sugar: 42g
• Protein: 8g

Storage Instructions

Store the coffee cake covered at room temperature for up to 3 days, or refrigerate for up to a week. The cake can also be frozen for up to 3 months when wrapped tightly in plastic wrap and aluminum foil.

This Apricot-Cherry Almond Coffee Cake is perfect for serving 10-12 people and makes an impressive centerpiece for any breakfast or brunch gathering. The combination of dried fruits and almonds creates a sophisticated flavor profile that will have your guests asking for the recipe.