Ingredients for - Apricot-Pineapple Coffee Cake

1. Chopped fresh apricots 1 cup
2. Crushed pineapple ½ cup
3. Cornstarch 1 tablespoon
4. All-purpose flour 2 ½ cups
5. White sugar ¾ cup
6. Baking powder 2 teaspoons
7. Ground cinnamon 1 teaspoon
8. Baking soda ¾ teaspoon
9. Ground nutmeg ½ teaspoon
10. Salt ¼ teaspoon
11. Buttermilk ¾ cup
12. Unsalted butter, melted and cooled ¼ cup
13. Egg, beaten 1
14. Almond extract 1 teaspoon
15. Sliced almonds ½ cup
16. All-purpose flour ½ cup
17. Unsalted butter, softened ¼ cup
18. Brown sugar 3 tablespoons
19. Sweetened flaked coconut 3 tablespoons
20. Sliced almonds 2 tablespoons
21. Ground cinnamon ½ teaspoon

How to cook deliciously - Apricot-Pineapple Coffee Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x10-inch baking pan.

2 . Stage

Combine apricots, pineapple, and cornstarch in a small bowl. Combine flour, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large mixing bowl.

3 . Stage

Combine buttermilk, melted butter, egg, and almond extract in another bowl. Mix wet ingredients into dry ingredients alternately with fruit mixture with a wooden spoon; do not beat. Fold in 1/2 cup almonds. Spread into the prepared baking pan.

4 . Stage

Combine flour, butter, brown sugar, coconut, almonds, and cinnamon for topping together until a crumbly mixture is achieved. Sprinkle evenly over the top of the cake batter.

5 . Stage

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Allow to cool for about 30 minutes before cutting into it.