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Apricot-Pineapple Coffee Cake
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Apricot and pineapple coffee cake topped with coconut and almonds for a sweet, fruity twist.
Ingredients:
  • 1 cup chopped fresh apricots
  • 0.5 cup crushed pineapple
  • 1 tablespoon cornstarch
  • 2.5 cups all-purpose flour
  • 0.75 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 0.75 teaspoon baking soda
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon salt
  • 0.75 cup buttermilk
  • 0.25 cup unsalted butter, melted and cooled
  • 1 egg, beaten
  • 1 teaspoon almond extract
  • 0.5 cup sliced almonds
  • 0.5 cup all-purpose flour
  • 0.25 cup unsalted butter, softened
  • 3 tablespoons brown sugar
  • 3 tablespoons sweetened flaked coconut
  • 2 tablespoons sliced almonds
  • 0.5 teaspoon ground cinnamon
Instructions:
  • Preheat the oven to 350°F (175°C) and lightly grease a 7x10-inch baking pan.
  • Mix apricots, pineapple, and cornstarch in a small bowl. In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt.
  • In a separate bowl, blend buttermilk, melted butter, egg, and almond extract. Gently incorporate the wet ingredients into the dry ingredients, alternating with the fruit mixture, using a wooden spoon - avoid overmixing. Carefully fold in 1/2 cup of almonds before spreading the batter into the prepared baking pan.
  • Mix flour, butter, brown sugar, coconut, almonds, and cinnamon until crumbly. Sprinkle over cake batter evenly.
  • Bake in the oven until a toothpick inserted in the center comes out clean, around 40 minutes. Let it cool for 30 minutes before slicing.

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