
Breakfast Foods
Coffee Cake with Chocolate Apricot Filling

Prep
10 minutes
Cook
45 minutes
Servings
8-10
Level
Easy
Streusel
- ¾ cup brown sugar
- 2 teaspoons cinnamon
- 3 tablespoons unsweetened cocoa
- 4 Tablespoons Challenge Spreadable Butter
- 2/3 cup chopped walnuts
Coffeecake
- 6 Tablespoons Challenge Spreadable Butter
- ¾ cup sugar
- 2 eggs
- 1 ¾ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- 1/3 cup chopped dried apricots
Streusel
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1Stir together brown sugar, cinnamon and cocoa. Add butter; blend with a fork until the mixture resembles coarse crumbs.
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2Stir in nuts. Set aside.
Coffeecake
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1Preheat oven to 350°F. Butter a 9-inch square or 10-inch round cake pan.
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2Cream butter and sugar. Add eggs and beat until light and fluffy.
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3Combine flour, baking soda, baking powder and salt; add to butter mixture alternating with the sour cream. Mix until blended.
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4Pour half of the batter into the prepared pan. Sprinkle half of the streusel mixture over the batter. Then sprinkle chopped apricots evenly over the streusel layer.
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5Pour the remaining batter on top and sprinkle with the remaining streusel mixture. Bake 45 to 50 minutes or until cake test done.