Apricot-Pineapple Coffee Cake
Description
Fresh apricots and crushed pineapple bring sweet, fruity flavor to this easy coffee cake that's sprinkled with a coconut-almond topping before it's baked.
Ingredients
•
1 cup chopped fresh apricots
•
1/2 cup crushed pineapple
•
1 tablespoon cornstarch
•
2 1/2 cups all-purpose flour
•
3/4 cup white sugar
•
2 teaspoons baking powder
•
1 teaspoon ground cinnamon
•
3/4 teaspoon baking soda
•
1/2 teaspoon ground nutmeg
•
1/4 teaspoon salt
•
3/4 cup buttermilk
•
1/4 cup unsalted butter, melted and cooled
•
1 egg, beaten
•
1 teaspoon almond extract
•
1/2 cup sliced almonds
•
1/2 cup all-purpose flour
•
1/4 cup unsalted butter, softened
•
3 tablespoons brown sugar
•
3 tablespoons sweetened flaked coconut
•
2 tablespoons sliced almonds
•
1/2 teaspoon ground cinnamon
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x10-inch baking pan.
2
Combine apricots, pineapple, and cornstarch in a small bowl. Combine flour, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large mixing bowl.
3
Combine buttermilk, melted butter, egg, and almond extract in another bowl. Mix wet ingredients into dry ingredients alternately with fruit mixture with a wooden spoon; do not beat. Fold in 1/2 cup almonds. Spread into the prepared baking pan.
4
Combine flour, butter, brown sugar, coconut, almonds, and cinnamon for topping together until a crumbly mixture is achieved. Sprinkle evenly over the top of the cake batter.
5
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Allow to cool for about 30 minutes before cutting into it.