Apricot streusel cake

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This has been one of my absolute favorite cake recipes using apricots lately. As I have told you in my previous post we had lots of apricots and some of them were frozen for making apricot dumplings. This time I used some for baking this delicious streusel cake. This cake consists of sour cream and therefor is very moist and creamy. The crunchy streusel and toasted almonds on top complete the perfect taste of this cake. Perfect for coffee with your girls or any other get-togethers.

 

This is what you will need:

Dough

  • 250g all purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3 eggs
  • 230g sour cream
  • 1 tbs. vanilla sugar
  • 150g sugar
  • 113g butter

Combine flour, salt and bakin powder in a medium bowl and set aside. Mix together butter, sugar and vanilla sugar in another bowl until creamy. Add eggs and mix until smooth. Also add flour and sour cream and mix until well incorporated. Pour batter into buttered cake tin. Top with apricots.

 

Topping & Streusel

  • 10 apricots, cut in halves
  • 85g flour
  • 130g sugar
  • 1 tsp. cinnamon
  • 4 tbs. butter, melted

Combine flour, sugar, cinnamon and melted butter. Form streusel using a fork and top your apricot cake with streusel. Bake in oven for about 30 minutes (oven temperature 180°C).

Enjoy, N&N

 

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17 thoughts on “Apricot streusel cake

  1. Such a pretty cake! I usually rely on my friend’s apricot tree to supply me with all the apricots I can eat (/bake with) in June/July, but this year it’s a “resting” year– gearing up for a big harvest next year I hope– so I’ll just have to live vicariously through you guys. 🙂

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