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🍰 Crunchy Apricot Crumble Cake

485 kcal · 30 min · 4 servings

Crunchy Apricot Crumble Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Sift the flour into a large bowl.
  2. 2. Make a well in the center of the flour.
  3. 3. Add 1 to 2 tablespoons of sugar into the well.
  4. 4. Crumble the yeast over the sugar.
  5. 5. Stir the yeast with 2 to 3 tablespoons of lukewarm milk.
  6. 6. Cover the bowl and let the starter rest in a warm place for about 15 minutes.
  7. 7. Add the remaining sugar, butter, egg, and a pinch of salt to the starter.
  8. 8. Pour in the remaining milk gradually.
  9. 9. Knead everything into a smooth dough.
  10. 10. Ensure the dough is soft and releases from the sides of the bowl.
  11. 11. Cover the dough and let it rise for about 1 hour until it has doubled in size.
  12. 12. Mix the flour, sugar, almonds, and cinnamon in a small bowl for the crumble topping.
  13. 13. Slowly melt the butter.
  14. 14. Drizzle the melted butter gradually into the flour mixture.
  15. 15. Stir with a fork until small clumps form.
  16. 16. Place the crumble topping in the refrigerator.
  17. 17. Wash the apricots and pat them dry.
  18. 18. Halve the apricots and remove the pits.
  19. 19. Knead the risen dough briefly once more.
  20. 20. Grease a baking tray and dust it lightly with flour.
  21. 21. Roll out the dough on the tray to a thickness of about 1 cm.
  22. 22. Press the edges of the dough slightly upwards.
  23. 23. Distribute the apricot halves evenly over the dough.
  24. 24. Sprinkle the cold crumble topping over the cake.
  25. 25. Cover the cake with a kitchen towel and let it rest for another 15 minutes.
  26. 26. Preheat the oven to 180 degrees (convection 160 degrees or gas mark 2-3).
  27. 27. Bake the cake for about 25 minutes until golden brown.

Nutrition per serving