Coffee cake is a scrumptious albeit standard cake featured at a kiddush. I wanted something a little more tempting and exciting, and so this recipe came about. The apricots and orange add unique flavor without being the least bit overpowering. Enjoy!
Apricot Orange Cake
- Cooking and Prep: 1.5 h
- Serves: 14
For the Cake
Place two tablespoons of vinegar into a two-cup measuring cup. Add soy milk to the 1 and 3/4 line. Let sit for at least half an hour until the mixture sours.
For the topping: Using your fingers or a fork, mix together the sugars, flour, oil, and cinnamon in a small bowl, until mixture resembles wet sand. Stir in nuts. Set aside.
Preheat oven to 350 degrees Fahrenheit. Grease a tube pan and dust with flour if desired. Set aside.
Beat oil together with sugars. Add eggs one at a time, and continue beating until light and fluffy.
Combine salt, baking powder, baking soda, cinnamon, and flour in a medium bowl. Add to the batter alternately with sour soy milk and mix just until incorporated. Fold in the apricots and orange zest.
Pour batter into prepared pan. Sprinkle topping evenly over cake, pressing down gently so it adheres better. Bake for 35 minutes or until topping looks crisp and a toothpick inserted in center comes out with a few crumbs attached. Do not overbake. Let cool in pan, then remove from pan and cool on a wire rack.
When you turn your cake out of the pan, some of the crumbs may fall off. Just press them right back on! Omit nuts if serving on Rosh Hashanah.
Orange and lemon zest freeze very well. So it’s worth it to zest a whole orange and freeze in a small bag. Don’t worry if it looks dry — it rehydrates while baking.
We loved this cake plain, but if you want it a little more dressed up, here’s a cinnamon glaze that works well: Combine 1 and 1/2 cups confectioner's sugar, 1/4 teaspoon cinnamon, and 2–3 tablespoons soy milk in a small bowl. Drizzle over cooled cake.
FOOD AND PROP STYLING BY RENEE MULLER
PHOTOGRAPHY BY MOISHE WULLIGER