Apricot Bundt Coffee Cake
Submitted by speak2jen
Tender bundt cake layered with cinnamon-walnut streusel and studded with dried apricots, finished with a sweet almond glaze that drips down the ridges.
A ribbon of buttery streusel runs through the center of this almond-scented bundt cake, while chopped dried apricots add chewy pockets of fruit throughout.
The batter gets extra moisture from sour cream and rises tall in the iconic fluted pan.
Once cooled, a simple powdered sugar glaze flavored with almond extract gets drizzled over the top, pooling in the grooves and adding just enough sweetness.
Pro Tips
- Beat the butter, sugar, and extracts for a full 4 minutes at medium-high speed for maximum fluffiness
- Spoon the streusel carefully in an even layer to ensure it stays centered
- Let the cake cool in the pan for exactly 15 minutes before turning out to prevent sticking
Ingredients
Directions
Preheat oven to 350?F. grease a 10-inch Bundt pan and set aside.
Streusel: mix all ingredients in small bowl util crumbly; set aside.
Cream sugar, butter, vanilla and almond extracts at low speed 1 minute.
Increase speed to medium-high and beat 4 minutes.
Add eggs, one at a time, beating well after each addition.
By hand, add flour mixture alternately with sour cream, beginning and ending with flour mixture and stirring after each addition only enough to moisten dry ingredients.
Stir in apricots.
Spoon half of batter into pan.
Sprinkle Steusel over batter.
Top with remaining batter, smoothing with spatula.
Bake 1 hour or until loaf is richly browned, begins to pull from sides of pan, and is springy to touch.
Cool in pan on wire rack 15 minutes.
Loosen coffee cake around edge with thin metal spatula.
Turn out on wire rack and cool.
Glaze: Beat all ingredients until smooth in small bowl.
Drizzle over cooled cake.
Garnish with chopped apricots, if desired.
Comments
