Have you guys been watching the Olympics? I can’t get enough. There are so many sports out there that I know nothing about! I’m amazed by everyone’s athletic abilities, mostly because I sit on my booty all day, chomping on carbs and napping whenever I can.
After watching the events, I get motivation to go for a walk (since let’s be real here, I don’t run), but then the couch just calls my name. I need to be better about that. It’s actually fun taking Ellie out on walks. That girl loves being outside. Whenever she gets fussy, I take her with me to get the mail or walk around the block. Instant happiness. It’s that easy for her.
Ellie is seriously the most observant baby I’ve ever known. She loves soaking in the environment and taking everything in. She’ll sit quietly while listening, looking, and moving her head around.
I can’t wait until I can feed Ellie some real food, like this crumb cake! If she’s anything like me, her taste buds will explode with joy. Apricot jam is so underrated. I always tend to reach for strawberry or grape jam to eat on a sandwich, but I think apricot jam is my favorite to bake with.
I’ll gladly eat coffee cake for breakfast, lunch, dinner, or dessert. It’s the all-day kind of snack. This recipe is slightly adapted from The Egg Farm, and it tastes just as good as it looks!
Ingredients
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup room temperature butter
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon Rodelle vanilla extract
- 1/4 cup milk
- 1/2 cup Chobani vanilla greek yogurt
- ½ cup Smucker's Simply Fruit Apricot Spreadable Fruit
- ¼ cup light brown sugar, packed
- 2 tablespoons flour
- 1 tablespoon butter, cold and cut into tiny pieces
- A pinch of salt
- ⅓ cup sliced almonds
Directions
- Preheat oven to 350°. Spray an 8x8" baking pan with cooking spray.
- Make the topping by using a fork to mix together the sugar, flour, butter, and salt. Stir in the almonds and set aside.
- To make the cake batter, cream together the butter, sugar, and brown sugar. Mix in the egg, vanilla, milk, and yogurt.
- Slowly stir in the flour, baking powder, and salt until just combined.
- Evenly pour half of the batter into the prepared pan.
- Spread the apricot over batter, leaving about a ½-inch border around the edges.
- Top with remaining batter and gently spread to cover the apricot.
- Sprinkle the topping over cake.
- Bake 45 to 55 minutes, or until the edges are browned and a wooden skewer to toothpick inserted into the center comes out clean.
- Cool completely in pan before serving.
I absolutely love apricot! I have never thought to add it in a coffee cake recipe. Can not wait to try this!
Apricot in coffee?? looking awesome!!! Certainly gonna try this recipe!!!! I think i ll love it for sure!
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