Almond-Apricot Coffee Cake with Orange Cream Cheese Layer
A tender coffee cake featuring layers of vanilla-scented batter, tangy orange cream cheese, sweet apricot preserves, and crunchy sliced almonds. The combination of textures creates an elegant breakfast or afternoon treat that works beautifully for special occasions or weekend entertaining. What makes this version special is the bright orange zest that complements both the apricots and cream cheese, while the crumb topping adds delightful contrast to the smooth filling layers.
Ingredients
- 2 cups Gold Medal unbleached all-purpose flouralmond flour1:1gluten-freegluten-free
nuttier flavor, denser
- 1 cup granulated sugar
- ½ cup cold, unsalted butter, cut into 1/2-inch cubes
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon orange zest
- ¾ cup Yoplait plain yogurt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 6 ounces neufchatel cream cheese, room temperature
- 1 teaspoon orange juice
- 1 ¼ cup apricot preserves
- ½ cup sliced almonds
Instructions
- 1
Preheat oven to 350°F
- 2
Generously butter a 9-inch cake pan or springform pan
- 3
In a large bowl or food processor, whisk or pulse flour and 3/4 cup sugar
- 4
Add butter and cut in or pulse until mixture resembles coarse meal
- 5
Reserve 1/2 cup of the mixture and set aside
- 6
Pour the rest into a large bowl
- 7
Stir in baking powder, baking soda, salt and orange zest
- 8
In a separate medium bowl, stir together yogurt, vanilla, and 1 egg until combined
- 9
Pour into flour-baking powder mixture and stir until combined
- 10
Spread batter evenly into bottom of prepared pan
- 11
In a separate large bowl, using an electric mixer on medium speed, beat together cream cheese, remaining 1/4 cup sugar, remaining egg and orange juice until smooth and free of lumps
- 12
Pour cream cheese mixture on top of batter in pan, leaving a 1/2-inch border around the edges
- 13
Carefully spread apricot preserves on top of cream cheese mixture, leaving a 1/2-inch border around the edges of the cream cheese mixture
- 14
Toss almonds in reserved flour mixture and sprinkle over cake, concentrating on the edges
- 15
Bake 40 to 50 minutes or until cake is golden brown and the center barely jiggles
- 16
Remove from oven and let cool at least 20 minutes before slicing and serving
Tips
Reserve the crumb mixture before adding leavening agents to ensure the topping stays tender and doesn't develop too much structure.
Leave borders around each layer to prevent overflow and create clean, distinct layers when sliced.
Test doneness by gently shaking the pan - the center should barely jiggle to avoid overbaking the cream cheese layer.
Good to Know
Cover and refrigerate up to 3 days. Best served at room temperature.
Can be made 1 day ahead. Cover and refrigerate, bring to room temperature before serving.
Serve at room temperature or slightly warm. Cut with a sharp knife, wiping clean between slices.
Common Mistakes
Don't overmix the batter to avoid tough texture.
Don't skip the borders when layering to prevent messy overflow.
Don't overbake or the cream cheese layer will curdle.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
FAQ
Can I use regular cream cheese instead of neufchatel?
Yes, regular cream cheese works perfectly. Neufchatel is just slightly lower in fat but the texture and flavor will be very similar.
What if I don't have apricot preserves?
Peach, raspberry, or strawberry preserves work well as substitutes. Choose a preserve that complements the almond and orange flavors.
How long does this cake keep?
The cake stays fresh for up to 3 days when covered and refrigerated. For best texture, let it come to room temperature before serving.