Apricot-Cinnamon Coffee Cake

April 2024

Ingredients

• 1 cup brown sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup chopped walnuts
• 1 cup finely chopped dried apricots
• 2 ½ cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar
• 2 sticks butter, softened
• 3 eggs
• 2 ½ teaspoons vanilla
• ½ cup sour cream

Drizzle:

• 1 cup powdered sugar
• 1 teaspoon vanilla
• 2 teaspoons butter, softened
• 2 to 3 tablespoons half-and-half Zest of 1 lemon

Generously butter the inside of an angel food cake pan. Set aside. Preheat oven to 350 F.

In a medium bowl, stir brown sugar, cinnamon, nutmeg and walnuts together. Split mixture into halves. In one half, stir in chopped apricots. In another bowl, whisk flour, baking powder, baking soda and salt until blended.

In a large mixing bowl, mix sugar and butter until blended. Add eggs and vanilla until mixture is just incorporated and no lumps appear. Add flour mixture to sugar mixture in two additions until blended. Add sour cream. Batter will be thick.

Spoon half of the cake batter into a cake pan, sprinkle brown sugar-apricot mixture around the top and spoon on the rest of the cake batter. Top with reserved brown sugar-walnut mixture.

Bake for 30 minutes. Reduce heat to 300 F and continue baking for an additional 25 minutes or until a toothpick comes out clean. Cool the cake in its pan on a cooling rack. When cooled, gently loosen the outer edge of the cake with a knife. Invert the pan to remove onto a serving plate.

For drizzle, mix powdered sugar, vanilla and butter until crumbs form. Add half-and-half to form drizzle consistency. Drizzle the cake and sprinkle with zest.