Crunchy Apricot Coffee Cake is a nostalgic, fruity dessert featuring tender cake layered with juicy apricots and topped with a crisp, buttery cereal crunch. A delightful combination of soft, sweet cake and a crunchy topping, this coffee cake pairs beautifully with morning coffee or afternoon tea. The canned apricots add a subtle tang, while the cereal topping delivers an irresistible texture contrast. This recipe captures the charm of mid-century home baking — simple, comforting, and made with pantry staples.
Ingredients
For the Cereal Topping:
- 2 cups Rice Krispies (crushed, about 1 cup after crushing)
- 3 tsp sugar
- ⅛ tsp ground ginger
- ¼ cup margarine ( or butter, softened)
For the Cake Batter:
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ¼ cup margarine ( or butter softened)
- ¾ cup sugar
- 1 egg (large )
- 1 oz apricot halves (1 can, drained)
- ½ cup reserved apricot syrup
Instructions
Step 1: Prepare the Crunchy Topping
- In a small bowl, combine crushed Rice Krispies, sugar, ground ginger, and softened butter.
- Mix until crumbly and set aside.
Step 2: Make the Batter
- In a medium bowl, sift together flour, baking powder, and salt.
- In another bowl, cream together softened butter and sugar until fluffy.
- Beat in the egg.
- Stir in the reserved 1/2 cup apricot syrup.
- Gradually add the dry ingredients, mixing until smooth.
Step 3: Assemble the Cake
- Grease an 8x8x2-inch baking pan.
- Spread the batter evenly in the pan.
- Arrange drained apricot halves on top of the batter, cut side down.
- Sprinkle the prepared crunchy topping evenly over the apricots.
Step 4: Bake
- Bake at 350°F (175°C) for 35–40 minutes, or until the edges pull away slightly and a toothpick comes out clean.
Step 5: Serve
- Allow to cool slightly.
- Serve warm or at room temperature.
Tips
- Substitute peaches or pears for apricots if desired
- Add ½ teaspoon cinnamon to topping for warm spice flavor
- Use butter instead of margarine for richer taste
- Dust with powdered sugar before serving for presentation
- Serve warm with vanilla ice cream or whipped cream
- Add chopped nuts to cereal topping for crunch
- Replace part of flour with whole-wheat flour for hearty texture
- Use apricot syrup as glaze brushed on top after baking
- Bake in a 9-inch round pan instead of 8×8 for cake-style presentation
Nutrition
Calories: 275kcalCarbohydrates: 41gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 210mgPotassium: 180mgFiber: 1.5gSugar: 23gVitamin A: 550IUVitamin C: 4mgCalcium: 30mgIron: 1.2mg
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