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

  • 1
    Stir together brown sugar, cinnamon and cocoa. Add butter; blend with a fork until the mixture resembles coarse crumbs.
  • 2
    Stir in nuts. Set aside.

Coffeecake

  • 1
    Preheat oven to 350°F. Butter a 9-inch square or 10-inch round cake pan.
  • 2
    Cream butter and sugar. Add eggs and beat until light and fluffy.
  • 3
    Combine flour, baking soda, baking powder and salt; add to butter mixture alternating with the sour cream. Mix until blended.
  • 4
    Pour 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.
  • 5
    Pour the remaining batter on top and sprinkle with the remaining streusel mixture. Bake 45 to 50 minutes or until cake test done.