Apricot Jam Coffee Cake recipe

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Ingredients

2 cups sifted cake flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups white sugar
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
¼ cup milk
1 (10 ounce) jar apricot preserves
2 cups shredded coconut
⅔ cup packed brown sugar
1 teaspoon ground cinnamon
⅓ cup unsalted butter, melted

Nutrition Info

446.8 calories
carbohydrate: 63.6 g
cholesterol: 73.6 mg
fat: 20.5 g
fiber: 1.5 g
protein: 4.5 g
saturatedFat: 13.6 g
servingSize: -
sodium: 223.6 mg
sugar: 41.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

  2. Sift cake flour, baking powder, baking soda, and salt into a bowl, set aside.

  3. Combine sugar, cream cheese, and softened butter in a large bowl, beat with an electric mixer until light and fluffy. Add eggs and vanilla extract, beat well. Add flour mixture alternately with milk, beating after each addition until smooth. Spread 1/2 of the batter into the prepared pan. Spoon apricot preserves on top and cover with remaining batter.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Remove cake and set on a wire rack. Turn on the broiler.

  5. Combine coconut, brown sugar, cinnamon, and melted butter for the topping in a bowl, stir until well distributed. Sprinkle topping over the cake.

  6. Place the cake back into the oven and broil until topping is golden brown, about 3 minutes.

  7. Let cool on a wire rack, about 30 minutes.

Recipe Yield

1 9x13-inch cake

Recipe Note

This moist cream cheese-based coffee cake has a layer of apricot jam and a sweet coconut topping with big flavor--thanks to a few minutes under the broiler.

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