Overnight Apricot Pecan Coffee Cake

Name: Overnight Apricot Pecan Coffee Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 15 servings
Ingredients: 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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 30 min. + chilling Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Trisha Kruse, Eagle, Idaho

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 24, 2024

I whip up this delightful apricot and pecan coffee cake the night before and pop it in the oven when I get up. The house smells lovely and the cake rises perfectly. Use walnuts instead of pecans if you prefer. —Trisha Kruse, Eagle, Idaho

TEST KITCHEN APPROVED

Overnight Apricot Pecan Coffee Cake

Contest Winner

1 Reviews Add your review

Yield:15 servings

Prep:30 min

Cook:35 min

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Ingredients

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

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Directions

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

2
Spread half the batter into a greased and floured 13x9-in. baking dish. Sprinkle with apricots. Combine brown sugar, pecans and ginger; sprinkle half over apricots. 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.
3
Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes. Serve warm.