Coffeecake with Chocolate Apricot Filling


  1. ¾ cup brown sugar
  2. 2 teaspoons cinnamon
  3. 3 tablespoons unsweetened cocoa
  4. 4 Tablespoons Challenge Spreadable Butter
  5. 2/3 cup chopped walnuts


  1. 6 Tablespoons Challenge Spreadable Butter
  2. ¾ cup sugar
  3. 2 eggs
  4. 1 ¾ cups flour
  5. 1 teaspoon baking soda
  6. 1 teaspoon baking powder
  7. ½ teaspoon salt
  8. 1 cup sour cream
  9. 1/3 cup chopped dried apricots


  1. 1

    Stir together brown sugar, cinnamon and cocoa. Add butter; blend with a fork until the mixture resembles coarse crumbs.

  2. 2

    Stir in nuts. Set aside.


  1. 1

    Preheat oven to 350°F. Butter a 9-inch square or 10-inch round cake pan.

  2. 2

    Cream butter and sugar. Add eggs and beat until light and fluffy.

  3. 3

    Combine flour, baking soda, baking powder and salt; add to butter mixture alternating with the sour cream. Mix until blended.

  4. 4

    Pour half of the batter into the prepared pan. Sprinkle half of the streusel mixture over the batter. Then sprinkle chopped apricots evenly over the streusel layer.

  5. 5

    Pour the remaining batter on top and sprinkle with the remaining streusel mixture. Bake 45 to 50 minutes or until cake test done.

Source: Challenge Home Economist


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I just tried your Unsalted Challenge butter and it really taste like an expensive brand butter. I always use store brand name butter, but this is 100% better! I will continue using it while I live here in this country. Thanks for giving quality.


Silvia Campos