Vintage Apricot Coffee Cake Delight Recipe - Vintage Kosher Cake Recipe

A tender old-fashioned coffee cake layered with sweet apricots, cinnamon streusel, and a buttery crumb topping—perfect for brunch, dessert, or afternoon coffee.

Prep Time

25 minutes

Bake Time

45–50 minutes

Servings

10–12 servings

Ingredients

For the Cake

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup milk
1 cup chopped dried apricots or apricot preserves

For the Cinnamon Streusel

1/2 cup brown sugar
1 teaspoon cinnamon
1/3 cup chopped walnuts or pecans

For the Crumb Topping

1/2 cup all-purpose flour
1/4 cup brown sugar
4 tablespoons cold butter, cubed
1/2 teaspoon cinnamon

Optional Glaze

3/4 cup powdered sugar
1–2 tablespoons milk or orange juice
1/4 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or a large round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the sour cream and milk until smooth.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
In a small bowl, combine the brown sugar, cinnamon, and nuts for the streusel.
Prepare the crumb topping by mixing flour, brown sugar, cinnamon, and butter until coarse crumbs form.
Spread half of the cake batter into the prepared pan.
Sprinkle with half of the streusel mixture and evenly distribute the apricots or dollops of apricot preserves.
Spread the remaining batter on top and finish with the remaining streusel and crumb topping.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 15–20 minutes before serving.
If desired, whisk together the glaze ingredients and drizzle over the cooled cake.