Embrace the essence of summer with this Sumptuous Summer Apricot Crumble Cake, a delightful concoction that beautifully showcases the lush sweetness of fresh apricots. This recipe features a soft, moist cake base infused with yogurt and vanilla, topped with juicy apricot pieces and a crispy, buttery crumble. The zest of lemon adds a hint of citrus that elevates the flavors, making each bite a perfect harmony of tangy and sweet.
Why You’ll Love This:
This cake is a true testament to summer’s bounty, combining the natural tartness of apricots with the richness of a crumble topping. The moist cake base is light yet satisfying, and the crumble adds a delightful crunch that contrasts beautifully with the soft fruit. It’s easy to make yet impressively delicious, perfect for those who love fruity desserts that are not overly sweet.
Perfect Occasion:
This Apricot Crumble Cake is perfect for summer picnics, family gatherings, or as a refreshing dessert after a light meal. It’s also great for coffee mornings or tea parties, where its bright flavor and lovely appearance can truly shine. Celebrate the apricot season with this cake at any outdoor event or simply enjoy it as a comforting treat on a warm evening.
Decoration Tips:
Serve this cake with a light dusting of powdered sugar and a few fresh apricot slices on top for an extra touch of elegance. For those who love a bit of extra decadence, a dollop of whipped cream or a scoop of vanilla ice cream on the side makes an excellent accompaniment. The vibrant colors of the apricot also make this cake a visually appealing centerpiece for your dessert table.
Ingredients:
- For the Cake:
- 3 eggs
- 1 cup granulated sugar
- 1 packet vanilla sugar
- ½ cup vegetable oil
- 1 cup yogurt
- 1 packet baking powder
- 2-2.5 cups flour
- 4-5 apricots, chopped
- For the Crumble:
- 50g butter
- 4 tablespoons granulated sugar
- 1 cup flour
- Grated zest of one lemon
1. Prepare the Crumble:
- In a mixing bowl, combine 50g of butter, 4 tablespoons of sugar, 1 cup of flour, and the grated zest of one lemon. Rub together with your fingers until the mixture resembles coarse breadcrumbs. Set aside.
2. Chop the Apricots:
- Cut the apricots into small cubes. Set aside.
3. Make the Cake Batter:
- In a large bowl, whisk together 3 eggs, 1 cup of sugar, and a packet of vanilla sugar until light and fluffy.
- Mix in ½ cup of vegetable oil and 1 cup of yogurt.
- Sift in the baking powder and 2-2.5 cups of flour, folding to combine until the batter is smooth.
4. Assemble and Bake:
- Grease a baking pan and pour the cake batter into it. Evenly sprinkle the chopped apricots over the batter.
- Top with the prepared crumble mixture.
- Bake in a preheated oven at 180°C (356°F) for 35-40 minutes. Perform a toothpick test to ensure the cake is fully cooked before removing it from the oven.
Enjoy this luscious Summer Apricot Crumble Cake, a delightful treat that brings the flavors of the season to your table with style and simplicity!
