Apricot Streusel Cake

1. Prepare the Streusel Topping

Prepare the streusel topping first to streamline the baking process, and make sure the topping is ready to use when the batter and fruit are prepared.

In a medium mixing bowl, combine 100 grams of caster sugar, 65 grams of plain flour, and ½ teaspoon of ground cinnamon.

Add 60 grams of cold butter. Using a pastry cutter or your fingers, work in the butter until the mixture resembles coarse crumbs. Place it in the refrigerator until ready to use.

2. Preheat the Oven

Preheat the oven to 180°C (350°F). Grease and line a 23cm×23cm (9”×9”) baking tin.

3. Prepare the Filling

In a medium saucepan, combine 500 grams of sliced apricots, 50 grams of caster sugar, and 1 tablespoon of lemon juice.

Cook over medium heat, stirring occasionally, until the apricots begin to break down and release their juice. This takes approximately 10-15 minutes. If desired, add vanilla extract for additional flavour.

Continue cooking until the mixture thickens slightly and has a creamy consistency. Let the apricot mixture cool until the batter is ready.

4. Prepare the Cake Batter

In a large mixing bowl, cream together 200 grams of caster sugar and 120 grams of unsalted butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract, if desired.

In a separate bowl, whisk together 200 grams of plain flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.

5. Assemble the Cake

Spread the batter evenly into the prepared baking tin and smooth it out. Distribute the cooked apricot mixture evenly over the cake batter. Finally, sprinkle the streusel topping evenly over the apricot layer.

6. Bake

Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cake to cool in the baking tin for about 10 minutes, then transfer it to a wire rack to cool completely.

7. Serve

Once cooled, slice the Apricot Streusel Cake and serve. This cake can be enjoyed on its own, with a dollop of whipped cream, or with a scoop of vanilla ice cream.

Tips for Perfect Apricot Streusel Cake

Ripe Apricots: Choose ripe, fragrant apricots for the best results. Ripe apricots should be slightly soft to the touch.

Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before you begin. This helps create a smooth batter.

Proper Mixing: Cream together the butter and sugar until the mixture is light and fluffy. This can take about 3-5 minutes and is crucial for a light cake texture.

Cooling: Let the cake cool in the baking tin for about 10 minutes before transferring it to a wire rack. This helps the cake set and makes it easier to remove it from the tin.

Storage Suggestion

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, store it in the refrigerator for up to a week or freeze it for up to 3 months.

Variations

Peach Streusel Cake: Exchange the apricots for fresh, canned, or frozen peaches for a slightly different fruit flavour.

Mixed Berry Streusel Cake: Use a mix of berries like blueberries, raspberries, and strawberries for a colourful and flavourful touch.

Plum Streusel Cake: Swap apricots for fresh plums for a rich and slightly tangy flavour.

Related Recipes

Try my other simple yet delicious recipes:

Peach Cobbler

Apple Walnut Muffins

Pumpkin Muffins with Streusel

Conclusion

This Apricot Streusel Cake is more than just a dessert; it’s a celebration of fresh, seasonal fruit and the joy of baking at home. The combination of tender cake, juicy apricots, and a delicious streusel topping creates a symphony of flavours and textures that will have everyone reaching for seconds. Make it for your next special occasion or simply to enjoy the delight of a homemade cake.