Apricot Sour Cream Coffee Cake

5 from 6 votes

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.

Prep Time30

Cook Time1

Total Time1 30

Course: Afternoon Kaffee, Breakfast

Cuisine: American, German

Keyword: apricot, Blueberry, coffee cake, sour ceam

Servings:

Calories: 470kcal

Equipment

9" Spring Form Cake

Ingredients

Sour Cream & Mascarpone Layer

100 grams sour cream
100 grams mascarpone
50 grams granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt

Streusel

100 grams butter softened
100 grams granulated sugar
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract
140 grams all purpose flour

Blueberry Cake

200 grams granulated sugar
200 grams all purpose flour plus 15 grams for the blueberries
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
150 grams butter softened
100 grams sour cream
3 eggs large, room temperature
1 teaspoon vanilla extract
150 grams blueberries up to 50 grams more
8 apricots more or less depending on the size

Instructions

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.

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, 200 grams of 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

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.

Notes

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.

Nutrition