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Apricot, Honey, and Almond Coffee Cake

Brunch Dessert

Apricot, Honey, and Almond Coffee Cake


One of my first “let me bring something” offers saw me hustling to find something with a decided Mediterranean or Arabic flair. I found a recipe with dates, but after I bought some I decided they just didn’t have the look I wanted for what I was cooking. To my thinking dates and apricots evoke similar images of Arabic lands, and since the recipe I was adapting only called for the dates to lie on the top of the dish, I figured I could do the same with apricots – glazed apricots. (And by the way, our apricot (the word) has its origins in the Arabic – how fortunate all the way around.)

What turned out to be my Apricot Honey and Almond Coffee Cake got rave reviews (always a good feeling), and the glazed apricots, with their hint of cinnamon and orange, were equally a hit.


For the cake:
⅓ c salted butter, melted
3 eggs
¼ c brown sugar
¼ c white sugar
½ tsp vanilla extract
½ tsp baking powder
½ c all-purpose flour

For the topping:
½ c butter
¼ c brown sugar
¼ c white sugar
⅓ c honey
½ c slivered almonds
½ tsp cinnamon
16 glazed apricots


Preheat oven to 400.

For the cake:
Grease 10-inch springform pan with butter.
Beat together the eggs, sugars, and vanilla until mixture lightens in color.
Drizzle in the butter and continue to mix well.
Sift together the flour and baking powder, then add to batter stirring gently.
Pour batter into pan and bake 10-12 minutes; remove from oven (do not turn oven off).

For the topping:
Melt butter in a small sauce pan over medium heat.
Add sugars, honey, and cinnamon, and bring to boil stirring constantly.
Gently spoon topping over top of cake, then sprinkle with slivered almonds.
Return cake to oven and bake for 15 minutes.
Remove from oven and let cool before releasing from springform pan.
Place cake on plate and arrange glazed apricots evenly around the outside.

Pecan, honey, and bourbon/whiskey – a decidedly Southern take on the original

This one is sure to please, and probably goes better as a brunch offering than as breakfast, but here goes.

There’s no change in the recipe for the cake component; the fun comes with the topping.  Substitute raw pecan halves for the almonds, and add 1/4 cup of bourbon/whiskey to the topping just before it comes to a boil.  After you spoon the topping over the top of the cake, and before you return it to the oven, generously cover the cake/topping with pecans – don’t try to organize it, just sprinkle them over the top.  Return it to the oven as in the basic recipe and go from there.

Pictured: using the original recipe.

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