Apricot Sour Cream Coffee Cake

A sour cream coffee cake base (plus a few blueberries) layered with a sour cream mascarpone mixture, and topped with fresh apricots and streusel, this apricot sour cream coffee cake is the perfect thing to bake for a weekend brunch.

What is streusel?

Streusel is similar to the crumb topping you would find on a coffee cake but it is usually a bit thicker and slightly less crumbly. Almost like sugar cookie dough that gets crumbled on top and bakes into little crunchy crumbly bits. Streusel is simply made from flour, sugar, butter, and vanilla – of course you can add salt and/or lemon zest for a little extra flavor!

What is the difference between a coffee cake and a buckle?

A coffee cake with the addition of fruit is really called a buckle! Which is wild to me because I only knew of a buckle as being a belt buckle but yeah, technically this recipe is a buckle and you are more than welcome to call it that. But I will probably keep calling it an apricot and sour cream coffee cake.

Can I swap out the fruit?

Definitely! You could also do a peach and raspberry combination or plums and blackberries! The base of this cake is based on my yogurt plum cake so it tastes delicious with almost any fruits added to it!

Can I make this coffee cake in advance?

Yes! This cake is delicious warm from the oven (it does need to cool a bit first to hold together) but you can also make it the day before, let it come to room temp and cover the top with a sheet of plastic wrap. If you want to make it a few days in advance, transfer it to an airtight container and store it in the fridge; just be sure to let it warm up or come to room temperature before serving it.

How do I keep fruit from sinking in my cake?

To keep the blueberries (or any berry you pick) from sinking in the cake, we toss them in a little extra flour just before baking. To keep the apricots from sinking you don’t have to do much as the sour cream layer acts as a bit of a barrier. However, if your apricots are really big, or you opt for large peaches or plums, I recommend cutting them into eighths (so slices) instead of just halving them.

Tips for making Sour Cream Coffee Cake

• If you want to swap the apricots for peaches or plums (or even larger apricots) I recommend cutting them into slices, essentially eighths instead of halves. This way they won’t sink through all the layers when baking.
• Allow the mascarpone to come to room temperature before trying to stir it together with the sour cream and sugar, this will give you a soft consistency without having to whip air into it with a mixer. If you don’t have mascarpone you can also use cream cheese for the filling layer.
• Fresh or frozen blueberries will work in the actual cake although I find fresh tend to sink less in the cake.
• Make sure all the ingredients are at room temperature – this will help get a smooth and fluffy cake batter.
• I recommend using this 9″ leakproof spring form pan from USA pan because not only does it keep anything from leaking out the bottom, it’s also non-stick, and the sides are nice and tall which you need for this cake. A regular 9″ metal cake pan with 1.5″ sides will be too short.
• This cake can be difficult to tell when it is finished baking, but you’ll know it’s done when the streusel is golden brown and there isn’t MUCH of a wobble left on the cake. It’s ok if it still wobbles a little bit though.
• Let the cake cool for 10 minutes before releasing the spring form so that it has a chance to set slightly.

Additional Coffee Cakes to try!

• Raspberry Almond Coffee Cake
• Cherry Coffee Cake
• Red Currant Cake

Ingredients for Apricot Coffee Cake

• Mascarpone: Mascarpone is used as part of the filling of this cake to make a delicious, moist and creamy center. Cream cheese also works as a substitute.
• Sour Cream: Sour cream is used in both the cake and the middle cream layer. Full fat greek yogurt or quark will work as a substitute in a pinch.
• Sugar: White granulated sugar is used in the sour cream layer, streusel, and cake batter.
• Vanilla Extract: Vanilla adds flavor and enhances the sweetness of all of the elements.
• Salt: Fine sea salt helps balance out all of the sweetness in the cake and enhances the flavors.
• All Purpose Flour: Any all purpose flour will work for this cake, I use King Arthur all-purpose flour! The flour is used in both the cake batter and the struesel.
• Butter: Butter adds moisture and richness to this cake and to the streusel layer. I use unsalted butter but you could use salted too for this cake.
• Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
• Eggs: I use standard large eggs from the store, make sure they are at room temperature.
• Sour Cream: Sour Cream adds richness and moisture to the cake without making it too heavy. It is also a key element of the cream layer. As mentioned in the tips, you can replace it with full fat greek yogurt or quark if needed.
• Blueberries: I’ve added blueberries to the cake which give it almost a blueberry muffin vibe but you could leave them out or use raspberries or blackberries instead. Fresh or frozen will work.
• Apricots: Apricots are one of those fruits that I think taste even better baked, there is no need to peel them in advance. You can also use peaches or plums if you prefer.

How to make Apricot Sour Cream Coffee Cake?

Sour Cream Layer

• In a medium mixing bowl, add in the room temperature mascarpone, sour cream, vanilla, and salt.
• Use a spoon or rubber spatula to stir together and set aside.

Make the Streusel

• In a medium bowl add in the soft butter, sugar, salt and vanilla. Use a fork to stir together until smooth.
• Pour in the flour and use the fork to rub the flour into the butter mixture until fully combined.

Cake Batter

• Preheat the oven to 350 F and place a rack in the center.
• In a medium bowl add in the sugar, flour, baking soda, baking powder, and salt and whisk to combine.
• Add in the butter, sour cream, eggs, and vanilla.
• Use the paddle attachment to mix the ingredients first on medium low until just combined, then turn it to high speed for 30 seconds.
• Scrape the sides and bottom of the bowl.
• In a separate bowl, stir toss the blueberries with 15 grams of flour. Pour the flour coated berries into the cake batter and use a spatula to fold them in.
• Spray the cake pan with your baking spray and then pour in the cake batter.
• Smooth out the cake with a rubber spatula.

Assemble and Bake the Cake

• Dollop the sour cream and mascarpone filling over the top of the cake and gently spread it out into an even layer.
• Cut the apricots in half and remove the pits. Lay the halves face down onto the cream layer, squeeze in as many as you can.
• Clump the streusel and sprinkle it over the apricots.
• Place the cake into the preheated oven and bake for 30 minutes. Rotate the cake 180 degrees and bake for 20-30 more minutes.
• The cake will be done when the streusel is golden brown and the cake only has a very slight or no wobble.
• Once baked, remove from the oven and leave to cool for 10 minutes on a wire rack. Run a knife along the edge between the cake and the pan and then remove the spring form ring.
• Ideally allow the cake to cool for at least 20 more minutes before cutting into and serving.
• To serve, optionally top with a dusting powdered sugar.

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