Apricot Chocolate Coffeecake

This is a bundt cake that can’t decide if it’s breakfast or dessert, and that’s exactly what makes it great. The batter starts with cream cheese beaten into butter until fluffy, then cocoa powder turns the whole thing into a rich chocolate base.

The real surprise is the filling. Chopped dried apricots, chocolate chips, and blanched almonds get layered through the middle and scattered on top. The apricots go tart and jammy in the oven while the chocolate chips melt into gooey pockets. One important note from the recipe: keep that filling away from the sides and center tube of the pan, or the sugar in the fruit mixture will burn.

Almonds line the greased bundt pan before the batter goes in, so when you invert the finished cake you get a nutty, toasted crust on the outside.

Chef Tips

• Soften both the cream cheese and butter fully before beating. Cold lumps won’t cream properly and you’ll get a dense, uneven crumb.
• Add the eggs one at a time and beat well after each. This builds structure and keeps the cake from being heavy.
• Let it cool 15-20 minutes in the pan before inverting. Too soon and it falls apart. Too long and it sticks.
• Use cake flour, not all-purpose. It gives this a tender, fine crumb that all-purpose can’t match.

Variations

• Swap dried apricots for dried cherries for a Black Forest-inspired version.
• Dust the finished cake with powdered sugar or drizzle with a simple chocolate glaze.
• Add a teaspoon of espresso powder to the batter to deepen the chocolate flavor.