This Apricot Coffee Cake recipe makes the best coffee cake I have ever made! It has a Middle-Eastern vibe with the apricots and dates, while the cream cheese adds richness and texture.
For real, this is the best coffee cake I’ve ever made.
I love coffee cake because it comes together so quickly and makes for a lovely weekend breakfast. I made a huge pan of this and had enough for the husband and me, as well as to take leftovers to my parents and my office-mates.
It’s imperative that you sprinkle almonds over the top because it makes it so pretty.
This coffee cake cuts into nice little squares which makes it really easy to eat with your hands while you sip coffee and read the newspaper. And by read the newspaper I mean check Facebook on your phone. Let’s be realistic, right?
If you, like me, made it more than a quarter century without trying dates, now is your chance to remedy that problem. They taste like little pockets of honey and are absolutely delicious.
The base is made with non-fat Greek yogurt, so it’s really moist but not loaded down with fat. Ready to put on your apron (or manly equivalent?) and get baking?
Here’s the Recipe!
For the Coffee Cake
- 2 1/4 cups flour
- 3/4 cup granulated sugar
- 3/4 cup cold salted butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup plain nonfat Greek yogurt
- 1 egg
- 1/2 cup chopped dried dates
For the Cream Cheese Layer
- 8 ounces softened cream cheese
- 1/4 cup granulated sugar
- 1 egg
For the Topping
- 1/2 cup apricot jam
- 1 cup crumbs (reserved from step 2)
- Sliced almonds
- Preheat the oven to 350 degrees. Grease a 9 x 13 inch baking dish and set aside.
- Combine 2 1/4 cup flour, 3/4 cup sugar, and 3/4 cup butter with a pastry cutter to make a crumbly mixture. Reserve 1 cup of the crumbs for topping.
- Whisk together remaining crumbs with baking powder, baking soda, yogurt, and 1 egg until smooth. Spread in the bottom of the baking pan. Arrange the dates in an even layer over the top of the batter.
- In a large bowl, beat the softened cream cheese, 1/4 cup sugar and remaining egg until smooth. Pour over the batter in the pan and spread in an even layer with a spatula. Spoon the apricot jam over the cream cheese layer and sprinkle reserved crumbs on top.
- Bake for 45-55 minutes until a knife inserted comes out clean.
Recipe inspired by Pinch of Yum! http://pinchofyum.com/raspberry-cream-cheese-coffee-cake
Amount Per Serving: Calories: 432|Total Fat: 23g|Saturated Fat: 12g|Trans Fat: 0g|Unsaturated Fat: 9g|Cholesterol: 81mg|Sodium: 246mg|Carbohydrates: 51g|Fiber: 2g|Sugar: 28g|Protein: 8g|
Nutrition information has been auto-calculated for your convenience.
April 9, 2014 | Last Updated on December 13, 2020 by Linda