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Apricot Buttermilk Coffee Cake
A recipe for Apricot Buttermilk Coffee Cake made with dried apricots, apricot jam, and buttermilk. It it topped with chopped walnuts and glazed.
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Ingredients
For the cake:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup diced dried apricots
- 2 large eggs at room temperature
- 1 cup buttermilk at room temperature
- 1/2 cup plus 1 teaspoon granulated sugar divided
- 1/4 cup unsalted butter melted
- 1/4 cup apricot jam or preserves
- 1/4 cup chopped walnuts
For the glaze:
- 1 cup confectioners sugar sifted
- 2 1/2 tablespoons buttermilk
Instructions
For the cake:
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Preheat oven to 350 degrees F. Lightly grease a 9-inch round cake pan. For easier removal of cake from the pan, line the bottom of the pan with parchment paper and lightly grease parchment.
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Whisk together flour, baking powder, baking soda, and salt in a large bowl. Add the apricot pieces and whisk to combine.
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Whisk together eggs, buttermilk, 1/2 cup sugar, and butter in a separate bowl.
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Pour liquid ingredients into dry ingredients and stir to until just combined.
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Spread batter evenly in prepared pan.
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Dollop jam by teaspoonfuls over batter and swirl with a knife.
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Sprinkle walnuts on top of batter. Sprinkle remaining 1 teaspoon sugar on top of walnuts.
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Bake for 35 to 40 minutes, until a toothpick or cake tester inserted in the center comes out clean.
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Cool cake in the pan for 7 minutes on a wire rack. Remove cake from pan and cool completely on a wire rack.
For the glaze:
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Stir together confectioners sugar and buttermilk in a small bowl until smooth. Drizzle glaze over cake.
Recipe Notes
A recipe for Apricot Buttermilk Coffee Cake made with dried apricots, apricot jam, and buttermilk. It it topped with chopped walnuts and glazed.