Fresh Blueberry Apricot Coffee Cake

Adapted from Freeing my Martha

Fresh apricots and blueberries make for delightful breakfast coffee cake that goes oh-so-perfectly with coffee or (my favorite morning beverage) chai tea.

I know the chai purists will chastise me for saying “chai tea” because technically “chai” is the word for “tea”, but in the US, there are soooo many variations of tea that chai here means India’s version of tea, with all the lovely spices, sweetness and milk.

I did a silly thing, you guys. I bought apricots entirely to add color to my daughter’s graduation fruit plate. We decided we had to have fresh strawberries and raspberries … and also red grapes. My daughter does not like green grapes. A fruit plate that is entirely red … um yeah, no. We needed more colors. We got some blueberries, but still, we needed something yellow or orange, and then I found these beautiful apricots at Costco that seemed just the thing to add color to the fruit arrangement for the celebration.

The only problem was: nobody ate the apricots … and I still had bunches of blueberries left too. Okay, well, dad ate one of the apricots, but nobody else did! I gave some apricots to my mom and dad to take home, but we still had a bunch and they were really beautiful. I didn’t want to let these lovely apricots go to waste. So I decided to make coffee cake. It turned out so pretty. Just to warn you: apricots, when cooked, do take on a sour flavor, but it is so nice with the sweet, tender cake. You’ll love it.

I took the cake to work and had no troubles finding people to eat my apricots and blueberries!

This cake has a simple cinnamon sugar topping to let the fruits shine, but if you want more of a crumb topping, I recommend using the topping from my Sour Cream Rhubarb Coffee Cake.

Fresh Blueberry Apricot Coffee Cake

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 16 - 24 servings 1x

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Ingredients

Scale 1x2x3x

• 3 1/2 cups fresh apricots, pitted and sliced (or chopped)
• 1/2 cup sugar

For the batter:

• 1/4 cup butter
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 3/4 cups milk
• 2 cups white whole wheat flour
• 1 cup almond flour
• 2 teaspoons baking powder
• 1 teaspoon ginger powder
• 1 teaspoon cinnamon
• 1 teaspoon salt

For the top:

• 1/4 cup turbinado (coarse, raw) sugar
• 1/2 teaspoon cinnamon
• 1 cup fresh or frozen blueberries
• 1/2 cup almond slices

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Instructions

1. Preheat the oven to 375 F. Spray a 13 x 9 x 2 inch pan with cooking spray.
2. In a medium mixing bowl, toss together the apricots with the sugar. Set aside.
3. In a large bowl, cream together the butter and sugar until no chunks of butter remain, then stir in the eggs and vanilla. Add the remaining batter ingredients and stir just until well mixed. Pour into the prepared pan. Sprinkle the apricots over the batter, then pour any juices from the bowl over the batter as well.
4. In a small bowl, mix together the turbinado sugar and cinnamon. Sprinkle over the batter, then sprinkle the blueberries and almond slices over top. Bake at 375 F. for 45 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly, then cut and enjoy!

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Notes

If you want a crumb topping for your coffee cake, replace the cinnamon/sugar mixture with the topping from this recipe.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Amaze Me Monday and Hearth & Soul Bloghop.