Making the perfect Apricot Coffee Cake with Pistachio-Cardamom Crumb Topping should only take approximately 1 hr 50 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Apricot Coffee Cake with Pistachio-Cardamom Crumb Topping recipe can feed your family for 8.
There are many different ways to make this Apricot Coffee Cake with Pistachio-Cardamom Crumb Topping recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Bakeware items below that might be necessary for this Apricot Coffee Cake with Pistachio-Cardamom Crumb Topping recipe.
Apricot Coffee Cake with Pistachio-Cardamom Crumb Topping Popular Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup finely chopped pistachios
- 2/3 cup light brown sugar
- 2 teaspoons ground cardamom
- Pinch of fine salt
- 5 tablespoons unsalted butter, at room temperature
- 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2/3 cup apricot preserves
Steps for making Apricot Coffee Cake with Pistachio-Cardamom Crumb Topping
- Combine the flour, pistachios, brown sugar, cardamom and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apricot preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
Popular Categories for this Recipe
- Coffee Cake – Coffee cake may refer to a sponge cake flavored with coffee or, in the United States, a sweet cake intended to be eaten with coffee or tea (similar to tea cake). A coffee-flavored cake is typically baked in a circular shape with two layers separated by coffee butter icing, which may also cover the top of the cake. Walnuts are a common addition.
You might need the following Bakeware
In this section we’ve listed Bakeware items that might be helpful to make this Apricot Coffee Cake with Pistachio-Cardamom Crumb Topping recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
