Description
Whipping up this apricot crumble cake brings pure delight to your kitchen with juicy fruit and buttery crumble topping. Perfectly golden and delicious, the cake delivers a homemade treat that sparks joy from first bite to last.
Ingredients
Scale
Fruit:
- 1 pound fresh apricots, pitted and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Cake Batter:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Crumble Topping:
- 1 cup all-purpose flour
- ½ cup cold unsalted butter, cut into small cubes
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 1 pinch salt
Instructions
- Mix 1 cup flour, ½ cup sugar, ¼ teaspoon cinnamon, and a pinch of salt in a medium bowl. Slice 113g cold butter into small cubes and work into the dry mixture using fingertips until it looks like rough pebbles.
- Refrigerate the crumble mixture while preparing other components. This keeps the butter cold and helps create a crispy topping.
- Slice 450g fresh apricots after removing pits. Toss fruit with 2 tablespoons sugar, 1 tablespoon lemon juice, and 1 teaspoon cornstarch in a separate bowl.
- Preheat oven to 350°F. Grease a 9-inch springform pan thoroughly with butter or cooking spray.
- Combine 1 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a medium bowl.
- Cream 113g softened butter with ¾ cup sugar until the mixture becomes light and fluffy. This should take about 3 minutes with an electric mixer.
- Add 2 eggs one at a time to the butter mixture, beating well after each addition. Stir in 1 teaspoon vanilla extract.
- Fold dry ingredients into the wet mixture alternately with ½ cup sour cream. Mix gently until just combined to keep the cake tender.
- Transfer cake batter into the prepared pan, spreading it evenly with a spatula. Arrange apricot slices across the top of the batter.
- Scatter the chilled crumble mixture over the apricots, ensuring even coverage.
- Bake at 350°F for 55-60 minutes. Check doneness by inserting a wooden skewer into the center – it should come out clean.
- Cover with aluminum foil if the crumble browns too quickly during baking.
- Remove from oven and let cake rest in the pan for 15 minutes. Carefully release springform pan sides.
- Transfer cake to a wire rack and allow to cool completely before serving. Dust with powdered sugar if desired.
Notes
- Check the apricots’ ripeness before using, as overly soft fruit can turn mushy during baking and change the cake’s texture.
- Keep the crumble topping cold until just before sprinkling to ensure a crisp, crunchy texture that contrasts with the soft cake.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend and ensure your baking powder is certified gluten-free.
- If fresh apricots aren’t available, substitute with canned or frozen apricots, but drain them thoroughly to prevent excess moisture in the cake.
- Prep Time: 20-25 minutes
- Cook Time: 50-60 minutes
- Category: Cakes
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 296 kcal
- Sugar: 27 g
- Sodium: 135 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg