Raspberry Apricot Coffee Cake

A delightful Raspberry Apricot sour cream cake topped with streusel, perfect for a flavorful breakfast or afternoon treat.

By redcurrantbakery.com

Original recipe source

Cook time: 30 minutes

Servings: 12

Ingredients

• 0 grams Salted butter
• 0 grams Granulated sugar
• 0 teaspoon Vanilla extract
• 0 teaspoon Fine sea salt
• 0 grams All purpose flour
• 0 grams Granulated sugar
• 0 grams All purpose flour
• 0 teaspoon Fine sea salt
• 0 teaspoon Baking soda
• 0 teaspoon Baking powder
• 0 grams Salted butter
• 0 grams Sour cream
• 0 large Eggs
• 0 teaspoon Vanilla extract
• 0 grams Raspberries
• 0 Apricots
• 0 grams Raspberries

Instructions

1. In a medium bowl, add 80 grams of softened salted butter, 80 grams of granulated sugar, 1 teaspoon of vanilla extract, and 1/4 teaspoon of fine sea salt. Use a fork to stir until smooth.
2. Add 120 grams of all purpose flour to the butter mixture. Use the fork to rub the flour into the butter mixture until fully combined.
3. Preheat the oven to 350°F (175°C) and place a rack in the center.
4. In a medium bowl, whisk together 150 grams of granulated sugar, 200 grams of all purpose flour, 1/4 teaspoon of fine sea salt, 1/4 teaspoon of baking soda, and 1/2 teaspoon of baking powder.
5. Add 150 grams of softened salted butter, 100 grams of sour cream, 3 large eggs, and 1 teaspoon of vanilla extract to the dry ingredients. Mix on medium-low until 90% combined.
6. Gently fold 150 grams of raspberries into the cake batter using a flat rubber spatula to ensure even distribution without breaking them.
7. Prepare a 9"x9" non-stick baking pan. If using a non-stick pan, grease it and line it with parchment paper. Pour the cake batter into the pan and smooth out the top with a rubber spatula.
8. Cut 10 apricots in half, remove the pits, and slice each half into four. Arrange the slices in rows over the cake batter, and sprinkle 120 grams of raspberries over them.
9. Distribute the prepared streusel topping evenly over the fruit layer by clumping it in your hands and sprinkling it on top.
10. Bake the cake in the preheated oven for 30 minutes. Rotate the pan 180 degrees, then continue baking for another 25-30 minutes, until the streusel is golden brown and the cake has a slight wobble.
11. Remove the cake from the oven and allow it to cool on a wire rack for at least 15-20 minutes. Run a knife along the edges and carefully lift the cake out using the parchment or leave it in the pan for slicing.