Overnight Apricot Pecan Coffee Cake

Apricot Pecan Coffee Cake

I prepare this delightful coffee cake the night before and bake it fresh in the morning. The house fills with a lovely aroma as the cake rises perfectly, featuring a delicious apricot and pecan streusel filling. 


1 cup sugar 3/4 cup butter, softened 2 large eggs, room temperature 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt


1 cup sour cream 3/4 cup chopped dried apricots 1 cup packed brown sugar 3/4 cup chopped pecans, toasted 1/2 teaspoon ground ginger

Step 1

In a large bowl, cream sugar and butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition.

Step 2

In another bowl, whisk flour, baking powder, baking soda, and salt; add to creamed mixture alternately with sour cream, beating well after each addition.

Step 3

Spread half of batter into a greased and floured 13x9-inch baking dish. Sprinkle with apricots. Combine brown sugar, pecans, and ginger; sprinkle half over apricots.

Step 4

Drop remaining batter by tablespoonfuls over filling; spread gently with a spatula to cover filling. Sprinkle with remaining brown sugar mixture. Cover and refrigerate overnight.

Step 5

Preheat oven to 350°F. Bake, uncovered, until a toothpick inserted in the center comes out clean, 35-40 minutes. Serve warm.