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Apricot Pineapple Coffee Cake

Sweet and savory Apricot Pineapple Coffee Cake recipe awaits! Moist and flavorful, topped with crunchy streusel and toasted nuts. Try it today and indulge in a delightful breakfast treat!

Sweet and tangy, crunchy and soft, this Apricot Pineapple Coffee Cake is a delightful twist on a classic morning treat.

With the sweetness of pineapple and apricots, the crunch of pecans, and a hint of streusel topping, this moist and flavorful cake is sure to become a breakfast or brunch favorite.

Ready Time

1 hrs


8 servings


  • For the cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup plain Greek yogurt
  • 1 cup diced fresh pineapple
  • 1 cup diced dried apricots
  • 1/2 cup chopped pecans (optional)
  • For the streusel topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/2 cup chopped pecans (optional)


Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with some butter or cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set it aside.

In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in those two large eggs one at a time, then stir in the vanilla extract.

Gradually mix in the flour mixture from earlier, alternating with the Greek yogurt, beginning and ending with the flour mixture.

Beat just until combined. Fold in the diced pineapple, apricots, and chopped pecans (if using).

Pour the batter into the prepared baking dish and smooth the top.

To make the streusel topping, whisk together the flour and granulated sugar in a small bowl. Add in that cold butter and use your fingers or a pastry blender to work it into the flour mixture until it resembles coarse crumbs.

If using pecans, fold them in now.

Sprinkle the streusel topping evenly over the batter. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Let the coffee cake cool completely in the pan before slicing and serving.


Make sure to use softened butter for the cake and cold butter for the streusel topping to achieve the right textures.

Don’t overmix the batter, as this can lead to a dense cake.

If using pecans, be gentle when folding them in to avoid crushing them.

For an extra crunchy streusel topping, make sure the butter is very cold and use your fingers or a pastry blender to work it into the flour mixture.

If you want a more pronounced apricot flavor, you can soak the diced apricots in a tablespoon or two of orange liqueur or orange juice for about 30 minutes before using them.

Nutrional Value

  • Calories: 420
  • Total Fat: 22g
  • Saturated Fat: 12g
  • Cholesterol: 60mg
  • Sodium: 350mg
  • Total Carbohydrates: 50g
  • Dietary Fiber: 2g
  • Sugars: 30g
  • Protein: 6g
Apricot Pineapple Coffee Cake
Apricot Pineapple Coffee Cake

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