Apricots & Almonds ♡… literally the perfect duo. More often than not when apricots are involved, I find a way to sneak in almonds (or almond extract, or almond paste, or a combination of the three) because I’m clearly just that obsessed with the combo. There’s my favorite scones & this amazing galette & even these GF, vegan granola bars; no matter how you combine the two flavors, they pretty much never disappoint.
And this coffeecake? Definitely no exception.
This is your no-skimping kind of coffeecake, with a tender, buttery crumb under a generous layer of apricot preserves and a thick, crunchy, brown sugar and almond crumble topping. It’s breakfast verging on dessert, or maybe dessert that we’re just calling breakfast because we can. Either way, if you’re anything like me you’ll take one bite and decide you don’t really care if it’s too early in the day for cake.
It’s a perfect everyday, no-frills kinda cake; a perfect weekend morning treat kinda cake; and let’s not forget, a perfect Mother’s Day breakfast-in-bed kinda cake (hint, hint). I mean, I’m not a mom or anything, but anyone who makes me a cake swirled with sweet apricot preserves and topped with buttery almond crumbles is definitely on my good side. And I did give my mom half this cake sooo I’d say I’m a pretty excellent daughter as those things go. ;)
And aside from making your mom cake (which you should totally do), you can also enter to win her a 12-piece Le Creuset cookware set! Bonne Maman is hosting the contest and you can check out the link below to enter.
EAT CAKE FOR BREAKFAST!
A buttery cake topped with a generous layer of sweet apricot preserves and tons of crunchy brown sugar & almond crumbles.
- 4 1/4 ounces (1 cup, spoon and level) all-purpose flour
- 2 1/2 ounces (1/3 cup) packed brown sugar
- 1 3/4 ounces (1/2 cup) slivered almonds
- 1/4 teaspoon coarse sea salt
- 3 1/2 ounces almond paste
- 4 ounces (1 stick) salted butter, melted
- 8 1/2 ounces (2 cups, spoon and level) all-purpose flour, plus extra for pan
- 2 teaspoons baking powder
- 3/4 teaspoon coarse sea salt
- 6 ounces (1 1/2 sticks) salted butter, room temperature, plus extra for pan
- 5 1/4 ounces (3/4 cup) granulated sugar
- 2 eggs
- 1 teaspoon almond extract
- 5 5/8 ounces (2/3 cup) whole milk, room temperature
- one 13-ounce jar Bonne Maman Apricot Preserves
- In a large bowl, whisk together the flour, brown sugar, slivered almonds, and salt. Use a pastry cutter to cut in the almond paste until no large chunks remain. Stir in the melted butter until thoroughly combined. Set aside while prepping cake.
- Preheat oven to 350ºF. Generously butter a 9" round, 3" high springform pan or pushpan and dust with flour.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the wire whip attachment, or using a large bowl and handheld electic mixer, cream together the butter and sugar on medium-high speed until light and fluffy. Beat in the eggs one at a time, until fully incorporated. Beat in the almond extract.
- With mixer on low speed, gradually add the flour mixture and milk to the batter in thirds, alternating between each and beginning and ending with the dry ingredients. Wipe down beater and bowl as needed and mix just until evenly combined.
- Transfer batter to prepared pan, spreading out in a flat, even layer. Top with preserves, spreading out evenly to cover. Crumble topping over preserves, squeezing into large clumps as you go.
- Bake cake in preheated oven for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow to cool completely in pan on a wire rack before removing from pan and serving.
- Leftovers can be stored in an airtight container. Any exposed cake is best covered with plastic wrap to prevent drying out.
Recipe Adapted from Martha Stewart