Ingredients
Scale
- 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
Instructions
- Preheat the oven to 375 F. Spray a 13 x 9 x 2 inch pan with cooking spray.
- In a medium mixing bowl, toss together the apricots with the sugar. Set aside.
- 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.
- 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!
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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