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Apricot Crumbcake

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Recipe

Use this recipe with peaches, sour cherries or pineapple with equally good results.

 

Yield

8 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
Cake batter
½ cup butter, unsalted
softened
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¾ cup sugar
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1 each eggs
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3 each egg yolks
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1 teaspoon vanilla extract
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1 ¼ cups all-purpose flour
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1 teaspoon baking powder
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12 medium apricots
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Crumb topping
1 ¼ cups all-purpose flour
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½ cup sugar
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¼ teaspoon cinnamon
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½ cup butter, unsalted
melted
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Ingredients

Amount Measure Ingredient Features
Cake batter
118 ml butter, unsalted
softened
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177 ml sugar
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1 each eggs
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3 each egg yolks
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5 ml vanilla extract
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296 ml all-purpose flour
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5 ml baking powder
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12 medium apricots
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Crumb topping
296 ml all-purpose flour
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118 ml sugar
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1.3 ml cinnamon
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118 ml butter, unsalted
melted
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Directions

CAKE BATTER: Preheat oven to 350℉ (180℃). Butter a 10-inch round, 2-inch deep cake pan and line the bottom with a disk of parchment or wax paper. In a large mixer bowl, beat the butter and sugar until soft and light. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan. Rinse and halve the apricots. Remove the pits with the bowl of a small spoon if they resist.

Arrange the apricot halves cut-side up on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don't be concerned if the apricots mound slightly in the center of the cake; the top will even out as the cake bakes.

CRUMB TOPPING: FOR THE CRUMBS, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricots and the edge of the batter as evenly as possible. Bake the cake 1 hour until a knife inserted in the center comes out clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan.

Peel off the paper and invert a rack on the cake. Invert cake onto the rack, remove the plate and cool.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 47545% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 12mg 0%
Total Carbohydrate 20g 20%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 15% Vitamin C 0%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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