Hamdi Saidani This simple, from-scratch apricot coffee cake is made with a light batter using dry milk powder for richness, topped with diced fresh apricots and a sprinkle of cinnamon sugar. It takes about 15 minutes to prep and 45 minutes in the oven.
The batter is leaner than most coffee cakes. There’s only 2 tablespoons of butter in the whole recipe, and the moisture comes from water mixed with dry milk powder instead of regular milk or buttermilk. That combination keeps the cake light and tender without making it heavy or greasy. The dry milk powder adds a subtle dairy sweetness that plain water alone can’t deliver.
The apricots go on top of the batter raw, not folded in. They sink slightly during baking and soften into jammy pockets near the surface while the cake rises around them. The cinnamon sugar sprinkled over everything before baking creates a thin, crackly crust that gives you a sweet crunch in every bite. Use fresh apricots that are ripe but still slightly firm so they hold their shape instead of dissolving into the batter completely.
Apricot Coffee Cake
Description
This apricot coffee cake spreads a light, tender batter into a pan, tops it with diced fresh apricots and cinnamon sugar, and bakes until golden and crackly.
Ingredients
Instructions
- Preheat the oven to 375°F. Grease an 8-inch square baking pan.
- Combine the flour, baking powder, and salt in a large bowl. Set aside.
- In a separate bowl, beat 6 tablespoons of the sugar with the egg and softened butter until smooth. Stir in the water, dry milk powder, and vanilla until well blended.
- Pour the wet mixture into the flour mixture and beat until the batter is smooth.
- Spread the batter into the prepared pan. Scatter the diced apricots evenly over the top.
- Stir the remaining 1 tablespoon of sugar and the cinnamon together in a small bowl. Sprinkle evenly over the apricots and batter.
- Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
FAQs
Can I use canned apricots instead of fresh?
Fresh is better here because canned apricots are too soft and release too much liquid into the thin batter. If fresh aren’t available, thaw and drain frozen apricot pieces thoroughly. Pat them dry before scattering over the batter so they don’t make the surface soggy.
Why does the recipe use dry milk powder instead of regular milk?
Dry milk powder mixed with water gives you dairy flavor and sweetness without adding extra fat or changing the liquid ratio. It keeps the cake lighter than using whole milk or cream would. If you don’t have milk powder, substitute 2/3 cup of regular milk and skip the water entirely.
Why is there so little butter in this recipe?
The cake is designed to be light and tender, not rich and heavy. The small amount of butter adds flavor and helps the crumb stay moist, but the batter relies on the egg and baking powder for structure rather than fat. The result is closer to a light breakfast cake than a dense pound cake.
How do I store leftovers?
Cover the pan with plastic wrap or foil and keep at room temperature for up to 2 days, or in the fridge for up to 5 days. The apricots keep the top layer moist even as the cake dries slightly. A quick 15-second warm-up in the microwave softens the crumb back to fresh-baked texture.
What do I serve it with?
A cup of hot coffee or tea, warm from the pan. For a brunch table, the Apricot Danish Coffee Cake cake next to it gives guests a richer, cream cheese-filled option against this lighter, simpler version. The Cornmeal Muffins With Blackberry Jam in a basket alongside add a grab-and-go option with a completely different fruit flavor.
