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Apricot Filled Crumb Cake

Apricot Filled Crumb Cake

Apricot Filled Crumb Cake Adding apricots to a classic Crumb Cake, transforms this coffee cake to another level.
Course Breakfast, Brunch, Coffee cake
Cuisine American
Keyword apricot jam, apricot recipe, Baking, coffee cake, coffee cake recipe, crumb cake, crumb cake recipe
Servings 12

Ingredients

For the Apricot filling:

  • 12 ounces dried apricots coarsely chopped
  • 1 cup water
  • ½ cup sugar

For the crumb topping:

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 1 ¼ cups sugar
  • ½ teaspoon salt
  • 1 cup butter melted and cooled slightly 2 sticks
  • 1 teaspoon vanilla
  • ¾ teaspoon almond extract

For the cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda ¼ teaspoon for high altitude
  • ½ teaspoon salt
  • 8 tablespoons softened at room temperature butter or one stick
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla

Powdered sugar for dusting

Instructions

  1. To make the filling
  2. Combine the dried apricots, water, and sugar in a small saucepan.
  3. Bring to a simmer and cook for 20 minutes.
  4. Transfer the mixture to a blender or food processor and blend until smooth.
  5. Let the filling cool while you make the topping and cake batter.
  6. Preheat the oven to 350°
  7. Lightly grease a 13 by 9 pan. (or use a baking spray)
  8. To make the crumb topping,
  9. Combine the flour, cinnamon, sugar, and salt in a small bowl and mix thoroughly to combine.
  10. Mix the vanilla into the melted butter.
  11. Pour the melted butter into the bowl with the flour and sugar mixture. Stir with a fork until the mixture is crumbly.
  12. Set aside.
  13. To make the cake.
  14. In a small bowl or large measuring cup, combine the flour, sugar, baking powder, baking soda, and salt.
  15. Beat the butter and sugar until light and fluffy in a mixer or large bowl with a whisk.
  16. Beat in each egg one at a time, scraping the bowl between each addition.
  17. Beat in the sour cream and the vanilla.
  18. Stir in the flour mixture until thoroughly combined. But try not to overmix it.
  19. Using a spatula, spread the batter into the prepared pan in an even layer.
  20. Spoon the apricot filling over the batter and carefully spread with a spatula to cover.
  21. Sprinkle the crumb topping evenly over the apricot filling.
  22. Bake until the topping is golden brown, and a toothpick inserted into the center of the cake comes out clean, 40-50 minutes. (The apricot filling will still be gooey.)
  23. Transfer the pan to a wire rack and let cool for 20 minutes.
  24. Sprinkle with powdered sugar before serving.