Apricot Crumb Cake
Apricot Crumb Cake - A soft and moist dessert featuring fresh apricots, a buttery crumb topping, and a tender cake base made with sour cream or yogurt. Perfect for tea-time, brunch, or a light dessert, this easy-to-make treat is packed with fruity flavor and crunch!
Apricot Crumb Cake is a deliciously soft and moist dessert that combines the natural sweetness of fresh apricots with a buttery, crumbly topping. This delightful treat features a tender cake base, enriched with the creamy tang of sour cream or yogurt, perfectly balanced with the subtle hint of vanilla. The juicy apricot slices nestled on top add a burst of fruity flavor, while the golden crumb topping provides a satisfying crunch. Perfect for brunch, afternoon tea, or a light dessert, this cake is as visually appealing as it is scrumptious. Whether served warm with a dollop of whipped cream or enjoyed on its own, the Apricot Crumb Cake is sure to impress with its delightful combination of textures and flavors
Ingredients
- Eggs: 2 pcs
- Sugar: 100 g (6 tbsp)
- Salt: A pinch
- Vanilla sugar: 1 tsp
- Vegetable oil: 70 ml (4 tbsp)
- Sour cream or yogurt: 130 g (7 tbsp)
- Flour: 220 g (1.3 cups)
- Baking powder: 5 g (1 tsp)
- Apricots: 350 g
- Flour: 50 g (4 tbsp)
- Sugar: 50 g (3 tbsp)
- Butter (cold): 50 g (2.5 tbsp)
Nutritional Information
- Calories: 250
- Protein: 4g
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Sugar: 17g
- Fiber: 1.5g
- Sodium: 90mg
- Cholesterol: 40mg
Directions
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In a mixing bowl, combine eggs, a pinch of salt, vanilla sugar, and sugar. Mix well until smooth. Add vegetable oil and sour cream or yogurt, and mix until fully incorporated.
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Sift together the flour (220 g) and baking powder (5 g). Gradually add this mixture to the wet ingredients, stirring until a smooth batter forms. Pour the batter into a greased or parchment-lined baking dish (approximately 25x17 cm in size). Assemble the Apricot Layer Arrange the apricots (halved and pitted) evenly over the batter.
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In a blender or with your fingertips, combine cold butter, flour (50 g), and sugar (50 g) until the mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the apricots.
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Preheat the oven to 180°C (356°F). Bake the dish for approximately 40 minutes, or until the top is golden and a toothpick inserted into the cake comes out clean.
