Indulge in the scrumptious Apricot Danish Coffee Cake, a perfect blend of sweet apricot flavor and buttery pastry. This easy-to-make coffee cake is the ideal treat for breakfast or brunch. The dough is light and fluffy, topped with a layer of tangy apricot filling and a crunchy streusel topping. The aroma of freshly baked cake will fill your kitchen and entice your taste buds. With a preparation time of just 30 minutes, this recipe is a must-try for all coffee cake lovers.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup apricot preserves
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter, cold
- 1/4 cup chopped almonds
Directions
- Preheat the oven to 375°F (190°C) and grease a 9-inch round cake pan.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the milk, vanilla extract, and egg. Pour this mixture into the dry ingredients and stir until just combined.
- Transfer the dough onto a lightly floured surface and knead it a few times until it comes together. Roll out the dough into a 14-inch circle.
- Place the rolled-out dough into the greased cake pan, pressing it onto the bottom and up the sides.
- Spread the apricot preserves evenly over the dough.
- In a small bowl, combine the flour and brown sugar. Cut in the cold butter until crumbly. Stir in the chopped almonds.
- Sprinkle the streusel topping over the apricot filling.
- Bake the coffee cake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely before serving.
