Best 8 Apricot Sunshine Coffee Cake Recipes

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Indulge in the delightful Apricot Sunshine Coffee Cake, a culinary masterpiece that tantalizes your taste buds with its moist crumb, tangy apricot filling, and sweet streusel topping. This delectable treat is a harmonious blend of flavors and textures, making it the perfect accompaniment to your morning coffee or afternoon tea. With its vibrant appearance and irresistible aroma, the Apricot Sunshine Coffee Cake is sure to brighten your day and leave you craving for more.

This article presents a collection of recipes that guide you through the process of creating this exceptional coffee cake. From the preparation of the tender crumb to the crafting of the luscious apricot filling and the irresistible streusel topping, each step is meticulously explained to ensure success. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide clear instructions and helpful tips to guarantee a perfect outcome.

Discover the secrets behind the velvety smooth crumb, the vibrant apricot filling bursting with fruity goodness, and the crunchy streusel topping that adds a delightful textural contrast. Learn how to select the freshest apricots, achieve the perfect balance of sweetness and tartness, and create a streusel topping that is both flavorful and visually appealing.

With its detailed instructions, helpful tips, and captivating photography, this article is your ultimate guide to creating a truly unforgettable Apricot Sunshine Coffee Cake. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones savoring every bite.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND APRICOT COFFEE CAKE



Almond Apricot Coffee Cake image

The nutty aroma and delicate fruit flavor make this cake special enough to serve to company. Strawberry or raspberry preserves can be used as a tasty variation. -Sharon Mensing, Greenfield, Iowa

Provided by Taste of Home

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 12

1 cup butter, softened
2 cups sugar
3 large eggs
1 cup sour cream
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup slivered almonds, divided
1 jar (10 to 12 ounces) apricot preserves, divided
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and extract; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. , Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds. , Bake at 350° for 55-60 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before inverting onto a serving plate. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 370 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 231mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

APRICOT COFFEE CAKE



Apricot Coffee Cake image

A nicely tart, and very tasty, coffee cake made with fresh apricots, and sprinkled with cinnamon and sugar.

Provided by GODGIFU

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
6 tablespoons white sugar
1 egg
2 tablespoons butter or margarine
¼ cup dry milk powder
⅔ cup water
1 teaspoon vanilla extract
2 cups pitted and diced fresh apricots
¼ teaspoon ground cinnamon, or to taste
1 tablespoon white sugar, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 C).
  • Place the flour, salt, and baking powder in a large bowl. In a separate bowl, cream together the sugar, egg, and butter until smooth. Mix the powdered milk, water, and vanilla into the batter, stirring until well blended. Pour the batter into the flour and beat until smooth.
  • Spread the batter into a greased 8 inch square pan, and sprinkle the diced apricots evenly over the top. Dust with cinnamon and sugar.
  • Bake in the preheated oven approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 23.4 g, Cholesterol 23.2 mg, Fat 3.3 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 187.2 mg, Sugar 10.8 g

APRICOT COFFEE CAKE



Apricot Coffee Cake image

Provided by Rick Rodgers

Categories     Cake     Fruit     Breakfast     Dessert     Bake     Apricot     Winter     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 9 servings

Number Of Ingredients 11

14 tablespoons (1 3/4 sticks) unsalted butter, at cool room temperature
1 cup granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
2 tablespoons fresh lemon juice
Grated zest of 1/2 lemon
1 15 3/4-ounce can apricots, well drained
Confectioners' sugar, for garnish

Steps:

  • 1. Position a rack in the center of the oven and heat to 350°F. Lightly butter an 11x8-inch glass baking dish.
  • 2. Beat the butter in a medium bowl with a handheld electric mixer on high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Beat in the eggs, one at a time, beating well after each addition (don't be concerned if the mixture looks slightly curdled). Beat in the vanilla. Sift the flour, baking powder, and salt together and stir into the batter, then stir in the lemon juice and zest.
  • 3. Spread evenly in the pan. Arrange the apricots over the batter, cutting them into halves or quarters if necessary to give the cake a uniform appearance. (There are often apricots of different sizes in the same can.) Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and cool completely before serving.
  • 4. To serve, sift confectioners' sugar over the cake and cut into squares.
  • Make Ahead.
  • The cake can be made up to 1 day ahead, covered with plastic wrap, and served at room temperature.

APRICOT, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE



Apricot, Almond & Pineapple Sour Cream Coffee Cake image

I created this pineapple sour cream coffee cake recipe for a contest at the Los Angeles County Fair in the 1980s. My kids were very proud of me when my name was called for first place. The cake would be the perfect partner for morning coffee or it'd be a delightful dessert with a scoop of ice cream. -Marina Castle-Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Breakfast

Time 1h30m

Yield 12 servings.

Number Of Ingredients 14

1/2 cup unsalted butter, softened
1 cup superfine sugar
2 large eggs, room temperature
1/2 teaspoon almond extract
1-1/2 cups all-purpose flour
1/2 cup almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
3/4 cup pineapple preserves
3/4 cup apricot preserves
1/2 cup sliced almonds
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, almond flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer half the batter to a greased 10-in. springform pan. Mix pineapple and apricot preserves; drop by tablespoonfuls over batter. Carefully top with remaining batter. Sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 389 calories, Fat 17g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 182mg sodium, Carbohydrate 57g carbohydrate (39g sugars, Fiber 1g fiber), Protein 5g protein.

APRICOT PRUNE COFFEE CAKE



Apricot Prune Coffee Cake image

This is one of the best coffee cakes I have ever tasted. A real favorite whenever I serve it. I got the recipe many years ago from some McCalls cooking cards.

Provided by MarieRynr

Categories     Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 16

3/4 cup dried apricot
3/4 cup dried prune
3 cups flour
1/2 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup softened butter
1 1/2 cups sugar
4 eggs
1/2 tablespoon vanilla
1 cup sour cream
1/2 cup firmly packed light brown sugar
2 tablespoons softened butter
2 tablespoons flour
1 teaspoon cinnamon
2 tablespoons icing sugar (optional)

Steps:

  • Preheat oven to 350*F.
  • Butter a 10" tube or Bundt pan and dust with flour.
  • Coarsely chop apricots and prunes. Toss to combine.
  • Sift together flour, baking soda, baking powder and salt. Set aside.
  • Beat butter until fluffy.
  • Gradually beat in sugar, then eggs, one at a time.
  • Add vanilla.
  • Blend in flour mixture, alternately with sour cream, beginning and ending with flour mixture. Blend until just smooth. Gently fold in prunes and apricots.
  • Mix the first four streusel ingredients with a fork until crumbly. (Will make approximately 1 cup of streusel). Turn 1/3 of batter into prepared pan, spreading evenly.
  • Sprinkle with 1/3 of streusel mixture.
  • Repeat, layering the remaining batter and streusel twice.
  • Bake 55 to 60 minutes, or until cake tester comes out clean.
  • Let cool in pan 20 minutes.
  • Remove from pan to platter.
  • Sift icing sugar over top if desired.
  • This cake can be served warm.

APRICOT JAM COFFEE CAKE



Apricot Jam Coffee Cake image

This moist cream cheese-based coffee cake has a layer of apricot jam and a sweet coconut topping with big flavor--thanks to a few minutes under the broiler.

Provided by luvpbj

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 15

2 cups sifted cake flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups white sugar
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
¼ cup milk
1 (10 ounce) jar apricot preserves
2 cups shredded coconut
⅔ cup packed brown sugar
1 teaspoon ground cinnamon
⅓ cup unsalted butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • Sift cake flour, baking powder, baking soda, and salt into a bowl; set aside.
  • Combine sugar, cream cheese, and softened butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract; beat well. Add flour mixture alternately with milk, beating after each addition until smooth. Spread 1/2 of the batter into the prepared pan. Spoon apricot preserves on top and cover with remaining batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Remove cake and set on a wire rack. Turn on the broiler.
  • Combine coconut, brown sugar, cinnamon, and melted butter for the topping in a bowl; stir until well distributed. Sprinkle topping over the cake.
  • Place the cake back into the oven and broil until topping is golden brown, about 3 minutes.
  • Let cool on a wire rack, about 30 minutes.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 63.6 g, Cholesterol 73.6 mg, Fat 20.5 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 13.6 g, Sodium 223.6 mg, Sugar 41.1 g

APRICOT RAISIN COFFEE CAKE



Apricot Raisin Coffee Cake image

Make and share this Apricot Raisin Coffee Cake recipe from Food.com.

Provided by GrandmaIsCooking

Categories     Yeast Breads

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 13

3/4 cup warm water
2 eggs, beaten
2 tablespoons sunflower oil (or your preferred oil)
1 cup whole wheat flour
1 1/2 cups bread flour
8 teaspoons fresh lemon rind, freshly grated, divided
1/2 cup powdered milk
1 tablespoon sugar
1 teaspoon salt
1 (1/4 ounce) package active dry yeast
1 cup brown sugar, divided
1/3 cup raisins
1/3 cup apricot (measure after cutting, see instructions)

Steps:

  • I used my bread machine on the dough cycle but you may make your dough the traditional way if you prefer.
  • Put water, eggs and oil in bottom of bread machine pan.
  • Mix together the whole wheat flour, bread flour, and 4 teaspoons of the grated lemon rind, and add on top of your wet ingredients.
  • On top of the flour mixture, add powdered milk, sugar, salt and yeast.
  • Set bread machine to dough cycle.
  • Meanwhile, using kitchen shears or a knife, cut up apricots to about the same size as your raisins, then measure them and mix together with the raisins.
  • When dough cycle is complete, take out your dough and divide it into two pieces, one slightly larger than the other.
  • Using your fingers or a dough roller, spread the larger piece of dough over the bottom of a well-greased 7"x11" or 9" square baking dish.
  • Sprinkle approximately half of the brown sugar over the dough, then top with raisin-apricot mixture.
  • Divide the other piece of dough into 24 small balls, then flatten each ball between your hands.
  • Place the dough disks on top, distributing them evenly around the dish.
  • Sprinkle with the remaining brown sugar, then the remaining 4 teaspoons grated lemon rind (I was able to get the whole 8 teaspoons rind from one lemon).
  • Let rise in a very warm place for 30 to 45 minutes then bake in a preheated 350 degree oven for 12 to 15 minutes, or until lightly browned on top.
  • Cut, eat and enjoy!

APRICOT DANISH COFFEE CAKE



Apricot Danish Coffee Cake image

A wonderful cake to serve as a special breakfast with coffee or tea. This takes a little time to prepare, definitely worth it.

Provided by Cindy Carnes

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Coffee Cake

Time 50m

Yield 15

Number Of Ingredients 10

1 (18.25 ounce) package white cake mix
3 eggs
1 ½ cups sour cream
1 (15 ounce) can apricot halves, drained
1 tablespoon butter
½ cup slivered almonds
1 (8 ounce) package cream cheese
2 tablespoons milk
⅔ cup confectioners' sugar
2 teaspoons water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix.
  • In a medium bowl, mix together eggs and sour cream. Stir in the package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese.
  • In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish.
  • Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.

Nutrition Facts : Calories 332.3 calories, Carbohydrate 40.1 g, Cholesterol 65.8 mg, Fat 17.4 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 303.3 mg, Sugar 29.7 g

Tips:

  • To ensure a tender and moist coffee cake, use a combination of all-purpose flour and cake flour. Cake flour has a lower protein content than all-purpose flour, which results in a softer crumb.
  • Creaming together the butter and sugar until light and fluffy is essential for incorporating air into the batter, which will help the cake rise and give it a tender texture.
  • Be careful not to overmix the batter, as this can result in a tough cake. Mix just until the ingredients are combined.
  • Fresh apricots are the best choice for this recipe, but you can also use frozen or canned apricots if necessary. If using frozen apricots, thaw them completely before using.
  • Sprinkling a streusel topping over the batter before baking adds a crunchy texture and extra sweetness to the cake.
  • To prevent the cake from sticking to the pan, grease and flour the pan before pouring in the batter.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will result in a dry cake.
  • Allow the cake to cool completely before serving. This will allow the flavors to develop and the cake to set properly.

Conclusion:

This apricot sunshine coffee cake recipe results in a delicious, moist, and tender cake bursting with apricot flavor. The streusel topping adds a crunchy texture and extra sweetness, making this cake a perfect treat for breakfast, brunch, or dessert. Whether you're using fresh, frozen, or canned apricots, this recipe is sure to please everyone at the table.

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