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Apricot Streusel Cake

By Caroline Cummins, from the Culinate Kitchen collection

Serves	6
Total Time	45 minutes

Introduction

A friend translated and adapted this recipe for Marillenstreuselkuchen from an old Austrian cookbook. Make it with summer’s juiciest apricots.

Ingredients

Apricots

	1¾	lb. fresh apricots
	1	Tbsp. demerara or granulated sugar, for sprinkling

Cake

	1	cup unbleached all-purpose flour
	½	cup (1 stick) unsalted butter
	⅓	cup sugar
	1	large egg
	~	Pinch of salt
	~	Pinch of cinammon
	~	Zest of 1 small lemon

Streusel

	½	cup almonds
	¼	cup sugar
	½	cup flour
	¼	cup (½ stick) butter, melted
	~	Powdered sugar, for garnish
	~	Whipped cream, for garnish (optional)

Steps

Prep the apricots: Wash, pit, and quarter the apricots. Place in a bowl and sprinkle with the tablespoon of demerara or granulated sugar.
Make the cake: Preheat the oven to 350 degrees. Combine all of the ingredients for the cake dough in a food processor and blitz until it pulls together in a ball. Press the dough into a nonstick pan (8 inches square or round), prick the dough all over with a fork, and bake for 15 minutes, until pale golden brown. Remove from the oven and let cool briefly.
Make the streusel: While the cake is baking, pulse the almonds, sugar, and flour in the food processor. Remove to a bowl and stir in the melted butter.
Assemble the apricot streusel cake: Being careful not to burn your hands on the hot pan, tightly arrange the apricot quarters on the cake. Rub the streusel mixture together with your fingers so it’s evenly crumbly, and sprinkle it over the apricots.
Finish the cake: Broil the cake for five to 10 minutes (keep a careful eye on it), until the apricots are bubbling and the streusel has browned. Cut the cake into squares while it is still warm. Sprinkle with the powdered sugar after it has cooled and serve, with the whipped cream alongside if you wish.

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There are 4 comments on this item

Unrated

25% recommend this recipe

1. by Katherine Deumling on Aug 18, 2009 at 8:01 AM PDT

made this last night for a potluck. i changed a few things. i broiled the tart with just the apricots for close to ten minutes before adding the streusel and was very glad i did so since the streusel almost burned within 2 minutes even though it was fairly low down in the oven. (could be my oven) i wanted to be sure the apricots were cooked a bit and nice and juicy. The result was fabulous. i had three requests for the recipe at the potluck and many raves. thanks!

2. by Caroline Cummins on Aug 24, 2009 at 11:54 AM PDT

Katherine -- Good call on holding back the streusel till the last minute, especially if you don’t have particularly juicy apricots.

The original recipe, fyi, called for baking the entire thing twice -- a step we changed up to avoid overbaking the cake and undercooking the streusel/apricot layer.

3. by anonymous on Oct 18, 2009 at 7:34 PM PDT

Do you think this would work with dried apricots?

4. by Caroline Cummins on Oct 25, 2009 at 10:53 AM PDT

Probably, if you plumped them first by soaking them in water and/or booze.

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