A tender, golden crumb meets a bright, fruity ribbon of jam in this Apricot Swirl Coffee Cake. The cinnamon-dusted topping adds a satisfying crunch that balances the moist, almond-scented batter perfectly.
This recipe relies on a mix of Greek yogurt and sour cream to keep the cake moist without being heavy. The apricot jam provides a concentrated burst of sweetness that cuts through the buttery cake base. It is a straightforward bake that looks impressive once you swirl the jam through the batter.
Ingredient Notes
Apricot Jam: Use a smooth, seedless jam so the swirl stays consistent and easy to drag through the batter.
Almond Extract: This adds a classic bakery flavor that pairs naturally with the fruit, but ensure you measure it carefully as it is quite potent.
Cold Butter: Keep the butter for the topping in the fridge until the very last second so it stays in small, distinct pieces for the best texture.
Apricot Swirl Coffee Cake
Apricot Swirl Coffee Cake
This moist coffee cake features a sweet apricot jam swirl and a buttery cinnamon crumb topping. It is the perfect easy treat for breakfast or brunch.
Preheat your oven to 350 degrees F and lightly grease a 9×13 inch baking dish with cooking spray.
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy.
Add the vanilla extract, almond extract, eggs, Greek yogurt, and sour cream to the butter mixture, whisking until smooth and well combined.
Gently fold in the flour, salt, baking soda, and baking powder until just incorporated, being careful not to overmix the batter.
Spread the batter evenly into the prepared baking dish.
Warm the apricot jam in the microwave for a few seconds until it is loose and easy to pour, then drop small spoonfuls of the jam over the surface of the batter.
Use a knife or a skewer to gently drag the jam through the batter, creating a marbled swirl effect.
In a separate small bowl, combine the sugar, cinnamon, and flour for the topping, then cut in the cold butter cubes with a fork until the mixture resembles coarse crumbs.
Sprinkle the cinnamon topping evenly over the top of the cake batter.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan before slicing into squares to serve.
Keyword Apricot Swirl Coffee Cake
Tima’s Tips
Make sure your eggs and yogurt are at room temperature so they incorporate smoothly into the butter and sugar.
You can assemble the cake the night before and keep it covered in the refrigerator, then add the topping and bake it fresh in the morning.
Serving Suggestions
This cake is best served warm with a cup of coffee or tea. It makes a great addition to a weekend brunch spread.
Variations
Swap the apricot jam for peach or raspberry preserves if you prefer a different fruit flavor.
Add 1/2 cup of toasted, chopped walnuts or pecans to the cinnamon topping for extra crunch.
Drizzle a simple glaze made of powdered sugar and milk over the cooled cake for a sweeter finish.
Storage
Store any leftovers in an airtight container at room temperature for up to three days. You can also freeze individual slices wrapped in plastic for up to one month.
Common Questions I Get
Can I use a different fruit jam?
Yes, any smooth fruit jam or preserve will work well in this recipe.
Do I have to use almond extract?
You can omit it or replace it with an equal amount of vanilla extract if you prefer.
Can I make this cake ahead of time?
Yes, you can assemble the batter and jam the night before, then add the topping and bake it the next morning.
If you make this, let me know how it turned out in the comments below — I'd love to hear from you.
Tima
I’m Tima Miller, a self-taught cook and author of the Simple Yummy cookbook series. Every recipe here is tested, clearly written, and designed to work in a real home kitchen.
