Apricot & Cream Cheese Coffee Cake

Apricot & Cream Cheese Coffee Cake

  • Prep: 10 min
  • Cook Time: 35 min
  • Total: 45 min
  • Serving: Serves 10 people

A traditional dessert recipe, Apricot & Cream Cheese Coffee Cake is also great served for a special brunch.


  • Non-stick cooking spray
  • 1 cup apricots, thinly sliced (plus additional 1/4 cup for topping)
  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon fresh lemon zest
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 3 tablespoons butter, softened
  • 1/4 cup egg substitute
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 ounces reduced-fat cream cheese
  • 1/4 cup granulated sugar
  • 2 tablespoons egg substitute
  • Powdered sugar to top


  1. Preheat your oven to 375 degrees F. Spray a 9 x 1-1/2-inch round baking pan with the non-stick cooking spray. Using a medium-sized bowl, mix together the flour, baking powder, lemon zest, baking soda and salt.
  2. Using a different medium-sized mixing bowl, beat the 3/4 cup sugar and butter with a mixer on medium-to-high speed until combined. Add the 1/4 cup egg substitute and vanilla. Mix on low-to-medium speed for about 1 minute. Add the flour mixture and buttermilk to the egg mixture, beating until combined. Pour this mixture in the baking pan.
  3. Using a small-sized mixing bowl, beat the cream cheese and 1/4 cup sugar on medium-to-high speed, until mixed together well. Add the 2 tablespoons egg substitute. Beat until mixed together. Put 1 cup of the apricot over the batter in the pan. Add the cream cheese mixture over the top. Bake for about 30-35 minutes (or until a toothpick inserted into the middle of the cake comes out clean). Cook on a wire rack. Top with the reserved apricots and dust with the powdered sugar. Serve warm.


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