Apricot Crumble Cake
Made by Alessandro Cipriano
For the apricot cake batter (dough):
- 500 g apricots (depending on the size of the cake tin)
- 500 g flour (sifted)
- 150 ml milk
- 200 g butter soft
- 150 g of sugar
- 3 eggs
- 1 lemon unsprayed, zest
- Juice of 1/2 lemon
- 1 sachet of baking powder
- 1 sachet of vanilla sugar
- 1 pinch of salt
- Butter (for the cake tin)
For the crumble
- 100 g butter soft
- 120 g of sugar
- 150 g flour
- 1 pinch of cinnamon
For the dough, take butter out of the fridge early and let it reach room temperature. Then stir until creamy with the eggs and sugar.
Mix flour with baking powder and gradually stir in with milk. Flavor with a pinch of salt, lemon zest and vanilla sugar.
Spread a suitable cake pan with butter and pour in the dough.
Halve the apricots and remove the pits. Then arrange the apricot halves (cut side up) on top of the cake batter. Press the apricot halves slightly.
For the crumble, mix the soft butter with sugar, flour and cinnamon. It is best to rub small crumbs between your hands and fingers.
Spread the sprinkles over the apricot cake.
Bake in the pre-heated oven, mid-height, at 180 ° C top and bottom heat for approx. 35-45 minutes. The sprinkles should be nicely browned. Let the cake cool down on a wire rack. Dust the cake with powdered sugar before serving.
Ready to serve, enjoy your teatime!
