Crunchy Apricot Cake
Indulge in the irresistible charm of this Crunchy Apricot Cake, a delightful dessert that balances moist cake with a satisfyingly crisp oat topping. Featuring tender bites of sweet, dried apricots nestled within a buttery vanilla-flavored base, this cake is the perfect combination of soft and crunchy textures. A simple crumble made with rolled oats, brown sugar, and melted butter creates a rustic topping that elevates every bite. Perfect for afternoon tea or as a light dessert, this cake is easy to prepare and bakes to golden perfection in just 40 minutes. Serve it warm or at room temperature, and for an extra touch of luxury, pair it with a dollop of whipped cream. Whether you're baking for a special occasion or a casual gathering, this apricot cake is sure to impress with its vibrant flavors and homestyle charm.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 150 grams granulated sugar
- 120 grams unsalted butter
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 2 large eggs
- 120 milliliters whole milk
- 1 teaspoon vanilla extract
- 150 grams dried apricots (chopped)
- 50 grams rolled oats
- 50 grams light brown sugar
- 30 grams melted butter
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the chopped dried apricots until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
In a small bowl, combine the rolled oats, light brown sugar, and melted butter to make the crunchy topping. Mix until crumbly.
Sprinkle the oat topping evenly over the batter in the pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the Crunchy Apricot Cake as is, or with a dollop of whipped cream for added indulgence.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 35.8 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 313 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
