Apricot Raspberry Coffee Cake

5 from 3 votes

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!

Prep Time30

Cook Time1

Total Time1 30

Course: Afternoon Kaffee, Breakfast

Cuisine: American, German

Keyword: apricot, coffee cake, raspberries, Streusel

Servings:

Calories: 368kcal

Equipment

9" x 9" square metal pan

Ingredients

Streusel

80 grams salted butter soft
80 grams granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
120 grams all purpose flour

Cake

150 grams granulated sugar
200 grams all purpose flour
1/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
150 grams salted butter soft
100 grams sour cream
3 eggs standard large, room temperature
1 teaspoon vanilla extract
150 grams raspberries fresh or frozen

Fruit layer

10 apricots
120 grams raspberries

Instructions

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 a hand mixer or 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 & Bake

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.

Notes

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.

Nutrition