Apricot Cream Cheese Coffee Cake
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The recipe for this Apricot Cream Cheese Coffee Cake came from a library book that I copied it from in 1995-96. I have absolutely no idea what the title of the book was, but I used to make this for craft shows, and it nearly caused shoving matches between women who both wanted the last one.
It’s that good.
This coffee cake is made with apricot preserves, but I also make it frequently with raspberry preserves. You can use any fruit jam/preserves that you like.
PrintApricot Cream Cheese Coffee Cake
Choose whatever fruit flavor you like–I haven’t tried it yet, but I think lemon curd would be AMAZING in this coffee cake
- Prep Time: 15-20 Minutes
- Cook Time: 45-50 minutes
- Total Time: 0 hours
- Category: Brunch
- Method: Baking
Ingredients
2-1/4 Cups All-Purpose Flour
3/4 Cups Granulated Sugar
3/4 Cup Salted Butter
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
3/4 Cups Sour Cream
1 Large Egg
1 Teaspoon Vanilla Extract
8 Ounces Cream Cheese, Softened
1/4 Cup Granulated Sugar
1 Large Egg
1/2 Cup Apricot Preserves
1/2 Cup Sliced Almonds
Instructions
Preheat your oven to 350 degrees.
Grease an 8-inch or 9-inch springform pan.
Work the butter into the flour and sugar with a fork, your fingers, or a pastry blender, until the butter is in small pieces.
Reserve 1 cup of this mixture. To the remaining mixture, add the baking powder, baking soda, and salt, then stir in the sour cream, one egg, and the vanilla extract.
Spread the mixture into the pan, pressing it into the bottom and halfway up the sides of the pan.
Using your electric mixer, beat the cream cheese with the 1/4 cup sugar and one egg.
Spread this over the mixture in the pan.
Dollop the preserves onto the top of the cream cheese mixture, evenly across the top of the coffee cake.
Combine the almonds with the reserved mixture, and sprinkle over the top of the preserves.
Bake 45-50 minutes, and let cool.
Notes
I like to use Bonne Maman jams and preserves, but you can use whatever brand, and whatever flavor you like.
You can also skip the almonds if you’re allergic to, or don’t like nuts.
Note–the cream cheese, sugar, and egg mixture will look lumpy/curdled after mixing it–this is normal, so go ahead and spread it on the base of the coffee cake. It will look fine after baking.
