Apricot-Ginger Coffee Cake

Real quick, here’s a delicious apricot-ginger coffee cake I made up last night to take to a girlfriend brunch-and-clothing-swap. I’m taking this plus like 4 bags of clothes and shoes to pawn off on someone else. Man, I love clothing swaps. It feels really good to get rid of stuff.

It also feels good to share coffee cake with your friends. Try it!


Apricot-Ginger Coffee Cake

  • Yield: 12 1x


  • 1 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 cups flour
  • 3 ounces chopped dried apricots (3/4 cup)
  • 1 ounce chopped crystallized ginger (2 tablespoons)
  • 1/4 cup orange juice
  • 1 cup milk
  • 1 egg
  • 1 teaspoon baking soda
  • 1/2 cup slivered almonds


  1. Preheat oven to 350 F and grease and flour a 9×12″ cake pan.
  2. Combine apricots, ginger, and orange juice and mix.
  3. Cream butter and sugars well. Add flour and combine.
  4. Remove 1/2 cup of the butter/sugar/flour mixture and set aside for topping.
  5. To the remaining mixture, add the apricot mixture, milk, egg, and baking soda. Mix well.
  6. Pour into prepared pan.
  7. Combine the 1/2 cup reserved butter mixture and the almonds and sprinkle over the top.
  8. Bake 30 minutes.

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