Raspberry Apricot Coffee Cake

Raspberry Apricot sour cream cake, a layer of raspberries and apricots, all topped with streusel, this Raspberry Apricot Coffee Cake is soft and full of flavor and perfect for any breakfast!

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.

Can I swap out the fruit?

Definitely! You could also do a peach and blueberry combination or plums and sour cherries! 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.

Tips for making Apricot Raspberry Coffee Cake

• You can swap the apricots for peaches or plums! I especially love white peaches with raspberries!
• Fresh or frozen raspberries will work in the actual cake although I prefer the way the frozen ones melt/bake for the topping layer. If using fresh, give them a little mash before adding on top of the apricots.
• Make sure all the ingredients are at room temperature – this will help get a smooth and fluffy cake batter.
• I recommend using this 9″x9″ square pan from USA pan because it’s non-stick, and the sides are nice and tall. If you want to be able to lift the whole cake out, I recommend adding in a rectangle of brown parchment paper that reaches from one side to the other to use as a sort of sling.
• 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 at least 15-20 minutes before slicing and serving.

Additional Coffee Cakes to try!

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

Ingredients for Apricot Raspberry Coffee Cake

• Sour Cream: Sour cream is used in the cake to make it nice and fluffy but full fat greek yogurt will work too!
• Sugar: White granulated sugar is used in the 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 salted 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. As mentioned in the tips, you can replace it with full fat greek yogurt or quark if needed.
• Raspberries: I’ve added raspberries to the cake and the fruit topping layer. Fresh or frozen will work but I prefer to use frozen!
• 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 Raspberry Coffee Cake?

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 90% combined.
• Add in the raspberries and then use a flat rubber spatula to fold the raspberries into the cake batter and finish mixing the wet and dry ingredients together.
• If not using a non-stick pan, spray the cake pan with your baking spray and line with a rectangle of parchment that is 15″ x 8″ from one side to another. Pour in the cake batter.
• Smooth out the cake with a rubber spatula.

Assemble and Bake the Cake

• Cut the apricots in half and remove the pits. Then cut each half into four slices. Lay the slices down in rows across the top of the cake to cover the surface. Sprinkle the top with more raspberries.
• Clump the streusel and sprinkle it over the fruit layer.
• Place the cake into the preheated oven and bake for 30 minutes. Rotate the cake 180 degrees and bake for 25-30 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 at least 15-20 minutes on a wire rack. Run a knife along the edge between the cake and the pan. Then either lift the cake out with the parchment or slice the cake while it’s still in the pan.

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