This summer coffee cake is slightly sweet and nutty. I use almond meal in this cake for added moisture and flavor. Give the cake a dusting of the powdered sugar right before you serve it, as the fruit and cake is fairly moist and will absorb the sugar if you let it sit around too long.
Course Dessert, Snack
Cuisine American
Keyword apricot, blueberry, cake, coffee cake, fruit
Prep Time 20 minutesminutes
Cook Time 55 minutesminutes
Servings 8
Calories 350kcal
Author Irvin
Ingredients
Cake Batter
3/4cupunsalted butter1 1/2 sticks or 170 g
3/4cuppacked dark brown sugar165 g
1teaspoonvanilla extract
1teaspoonbaking powder
2large eggs
1 1/4cupsall-purpose flour175 g
1cupalmond flouror almond meal 110 g
1/2teaspoonkosher salt
1/8teaspoonground nutmeg
2tablespoonsmilk
3medium apricotschopped, about 7 ounces or 200 g
1 1/2cupsblueberriesabout 6 ounces or 170 g
To serve
Powdered sugar
Instructions
Preheat the oven to 350°F. Lightly spray an 8-inch springform pan with cooking oil. Place a round piece of parchment paper at the bottom of the pan. Place pan on a rimmed baking sheet or pizza pan.
Place the butter, sugar, vanilla and baking powder in the bowl of a stand mixer fitted with a paddle attachment. Cream the ingredients together on medium speed until the mixture looks light and fluffy, about 3 minutes.
Add the eggs one at a time, beating until the first egg is incorporated before adding the second one. The batter will most likely look “broken” but don’t worry about it, as it will come together when you add the other dry ingredients. Scrape down the sides with a spatula.
Add the all-purpose and almond flour, salt and nutmeg to the batter and mix on low speed until the dry ingredients are absorbed. Add the milk and beat until incorporated.
Scrape down the sides with a spatula and then add the apricots and blueberries. Using a spatula, gently fold the fruit into the batter, trying not to break the berries or apricots too much.
Scrape the batter into the pan, then spread it evenly over the bottom of the pan with a spatula or butter knife. Bake in the oven for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the middle of the pan comes out clean.
Let cool completely, remove from pan, and flip upside down onto a serving platter. Peel off the parchment paper, then dust with powdered sugar. Serve immediately.
Notes
Loosely based on a recipe from Nigel Slater's cookbook Ripe