Apricot Filled Crumb Cake has all the tastes of fall. Adding apricots to a classic Crumb Cake, transforms this coffee cake to a higher level of goodness. There is just the hint of fall here in Colorado, and I’ve been itching for a big piece of warm coffee cake. Crumb Cake is one of my all-time favorite coffee cakes. I first discovered the classic coffee cake in New York, where you can find big pieces at almost any deli or coffee cart. I gained way too many pounds grabbing a piece before rushing off to a theater to do daywork. And I have been a fan ever since, though not my waistline!
I decided to add a dried apricot filling for this version, which added even more deliciousness to this classic. I love dried apricots. I grew up home drying them from the trees we had in the Bay Area as a kid, and eating them has always brought back many fond memories. I try to include them in many of my recipes, including this fantastic Apricot Tart I posted a couple of years ago. Adding dried apricots to a Crumb Cake creates this incredibly moist and delicious coffee cake to serve family or the most important company. It is the perfect thing for enjoying a crisp fall morning with a good cup of coffee.
This apricot Filled Coffee Cake is easy to make and comes together quickly if you’re organized. The filling does take some time to simmer, but you can measure the ingredients and have everything ready to go. The smell of this coffee cake permeated my kitchen and my whole house with the scents of apricots and cinnamon. And the flavor is absolutely divine. I have had to keep myself from devouring the whole coffee cake.
Well, that is all for this week. I feel that crisp fall weather is coming soon, and as always, it is my absolute favorite time of the year. A large piece of this Apricot Filled Crumb Cake is just the ticket to get me in the mood. I hope everyone is staying safe and healthy. Please think of others in your choices. Until next time!
- 12 ounces dried apricots coarsely chopped
- 1 cup water
- ½ cup sugar
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 ¼ cups sugar
- ½ teaspoon salt
- 1 cup butter melted and cooled slightly 2 sticks
- 1 teaspoon vanilla
- ¾ teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda ¼ teaspoon for high altitude
- ½ teaspoon salt
- 8 tablespoons softened at room temperature butter or one stick
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
-
To make the filling
-
Combine the dried apricots, water, and sugar in a small saucepan.
-
Bring to a simmer and cook for 20 minutes.
-
Transfer the mixture to a blender or food processor and blend until smooth.
-
Let the filling cool while you make the topping and cake batter.
-
Preheat the oven to 350°
-
Lightly grease a 13 by 9 pan. (or use a baking spray)
-
To make the crumb topping,
-
Combine the flour, cinnamon, sugar, and salt in a small bowl and mix thoroughly to combine.
-
Mix the vanilla into the melted butter.
-
Pour the melted butter into the bowl with the flour and sugar mixture. Stir with a fork until the mixture is crumbly.
-
Set aside.
-
To make the cake.
-
In a small bowl or large measuring cup, combine the flour, sugar, baking powder, baking soda, and salt.
-
Beat the butter and sugar until light and fluffy in a mixer or large bowl with a whisk.
-
Beat in each egg one at a time, scraping the bowl between each addition.
-
Beat in the sour cream and the vanilla.
-
Stir in the flour mixture until thoroughly combined. But try not to overmix it.
-
Using a spatula, spread the batter into the prepared pan in an even layer.
-
Spoon the apricot filling over the batter and carefully spread with a spatula to cover.
-
Sprinkle the crumb topping evenly over the apricot filling.
-
Bake until the topping is golden brown, and a toothpick inserted into the center of the cake comes out clean, 40-50 minutes. (The apricot filling will still be gooey.)
-
Transfer the pan to a wire rack and let cool for 20 minutes.
-
Sprinkle with powdered sugar before serving.
