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Crunchy Apricot Coffee Cake
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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 9
Calories 275 kcal

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
Keyword apricot coffee cake, brunch cake, crumb topping, easy dessert, fruit coffee cake, potluck cake, retro baking, vintage recipe
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