Almond-Apricot Pineapple Coffee Cake

Experience the delightful combination of fresh apricots and crushed pineapple in this delectable coffee cake, topped with a luxurious blend of coconut and almonds before being baked to perfection.

Ingredients

1	cup fresh apricots, chopped
1/2	cup crushed pineapple
1	tablespoon cornstarch
2 1/2	all-purpose flour
3/4	cup white sugar
2	teaspoons baking powder
1	teaspoon ground cinnamon
3/4	teaspoon baking soda
1/2	teaspoon ground nutmeg
1/4	teaspoon salt
3/4	cup buttermilk
1/4	cup unsalted butter, melted and cooled
1	egg, beaten
1	teaspoon almond extract
1/2	cup sliced almonds
1/4	cup unsalted butter, softened
3	tablespoons brown sugar
3	tablespoons sweetened flaked coconut
2	tablespoons sliced almonds
1/2	teaspoon ground cinnamon

Instructions

• 1. Begin by preheating the oven to 350 degrees F (175 degrees C) and lightly greasing a 7x10-inch baking pan.
  2. In a small bowl, combine chopped apricots, crushed pineapple, and cornstarch. In a separate large mixing bowl, combine all-purpose flour, white sugar, baking powder, ground cinnamon, baking soda, ground nutmeg, and salt.
  3. In another bowl, combine buttermilk, melted and cooled unsalted butter, beaten egg, and almond extract. Gently mix the wet ingredients into the dry ingredients alternately with the fruit mixture, using a wooden spoon. Avoid overmixing. Fold in sliced almonds and spread the batter into the prepared baking pan.
  4. For the topping, combine all-purpose flour, softened unsalted butter, brown sugar, sweetened flaked coconut, sliced almonds, and ground cinnamon until a crumbly mixture forms. Sprinkle this topping evenly over the cake batter.
  5. Bake in the preheated oven for approximately 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for about 30 minutes before slicing and serving.

Jul 21, 2024