Sunday, May 30, 2010

Fresh Apricot Coffee Cake

Our tree is loaded right now with ripe apricots.  This is our first Summer in this house and really, my first experience with fresh apricots.  Sure I've had them before, but never in huge amounts like this and my feelings for them were, for lack of a better word, meh.  I didn't love them or hate them. They were one of the fruits that I never really gave a second thought to.  Apricots look like mini peaches.  They even have a lightly fuzzy skin.  But their flavor is milder, sweeter, less tangy.   They are also similar to plums but the flavor is not as pronounced and strong.    They are growing on me as well as our tree, but this sudden abundance has me scrambling to find recipes.  I came across this one on All Recipes and made some adjustments according to the reviews.  The consensus seemed to be that cooked apricots became rather tart.  When eaten raw, these apricots don't have the faintest bit of sourness.   But cooked?  Holy moly!  When I took my first bite, it was a bit of a shock, but crazy as it sounds, the tartness of the fruit with the sweetness of the cake becomes unusually addictive.  I will be making this again...  probably today, because the first cake is already gone.
The recipe below is with my adjustments, which have to do with additional sugar and milk,  but the original can be found on the link above. 

Fresh Apricot Coffee Cake:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
1 egg
2 tablespoons butter
1 scant cup milk (not quite a full cup)
1 teaspoon vanilla
2 cups pitted, diced apricots
1/4 cup sugar to toss with the apricots

2 tablespoons sugar
1/4 teaspoon cinnamon

Preheat oven to 375 degrees
In a large bowl, mix flour, salt and baking powder
In a separate bowl, cream 1/2 cup sugar, butter, and egg until light and fluffy
Mix in milk and vanilla until blended
Pour the wet mixture into the flour mixture and beat just until smooth
Spread batter evenly into a greased, 8-inch square baking pan
Toss the diced apricots with 1/4 cup of sugar
Sprinkle the apricots over the batter
Dust the whole thing with the cinnamon sugar topping

Bake approximately 45 minutes until a toothpick inserted into the center of the cake comes out clean.


  1. That looks amazing!! I need to move to Cali and grow my own fruit trees or just move next to you and steal all your yummy food!!

  2. I would SO LOVE that!! Come on down, and bring your squishy babies with you...I am in desperate need of a baby fix!! I will make a great eemo!!

  3. Stumbled across your blog. Thanks for posting this recipe with your adjustments! I was just wondering if 1) did you use fresh or dry milk, and 2) did you use water? I ask because your directions list using water and your ingredient list does not. I plan on trying out this recipe, so it'd be great to know -- thanks!

  4. Hi Amber! I used regular milk:) Thanks for catching the water instructions. That is if you use powdered milk, which you can. Hope it turns out great!

  5. Thanks so much! It did turn out great. Sweet, yet tart like you said, but in a good way. Thanks again :)

  6. Just what I was looking for so will try this today and let you know it turns out!!!


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