This apricot vanilla crumble cake is a soft, tender dessert layered with juicy fruit and topped with a lightly spiced oat crumble. It balances sweetness and freshness beautifully, making it perfect for afternoon tea, family gatherings, or a simple homemade treat.

Why You’ll Love This Recipe

This cake is easy to prepare with simple pantry ingredients and delivers impressive flavor and texture. The vanilla-scented batter stays moist, the apricots add natural brightness, and the crumble topping gives a satisfying contrast. It’s versatile enough to serve plain or dressed up with a warm topping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake batter
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups fresh apricots, pitted and sliced

For the crumble topping
1/4 cup rolled oats
1/4 cup chopped walnuts (optional)
1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter, melted

Directions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set it aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix gently until just combined, being careful not to overmix.

Fold the sliced apricots evenly into the batter. Pour the batter into the prepared cake pan and spread it out evenly.

In a small bowl, combine the rolled oats, chopped walnuts if using, cinnamon, and melted butter. Sprinkle the crumble mixture evenly over the top of the batter.

Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

Servings and timing

This recipe serves 8 people.
Preparation time is approximately 15 minutes.
Baking time is 35 to 40 minutes.
Total time is about 55 minutes.

Variations

You can replace apricots with peaches, plums, or nectarines for a seasonal twist.
For extra warmth, add a pinch of nutmeg or cardamom to the crumble topping.
If you prefer a nut-free version, simply omit the walnuts.
A light drizzle of vanilla glaze can be added once the cake has cooled.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, warm individual slices in the microwave for 15 to 20 seconds or in a low oven until just heated through.

FAQs

Can I use canned apricots instead of fresh?

Yes, but be sure to drain them very well and pat them dry to avoid excess moisture in the cake.

Can I make this cake ahead of time?

Yes, the cake can be baked a day in advance and stored covered at room temperature or in the refrigerator.

What can I use instead of buttermilk?

You can use regular milk mixed with 1/2 tablespoon of lemon juice or vinegar as a substitute.

Can I freeze this cake?

Yes, wrap the cooled cake tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Is this cake very sweet?

The sweetness is balanced by the tart apricots, making it pleasant rather than overly sweet.

Can I use whole wheat flour?

You can replace up to half of the all-purpose flour with whole wheat flour, though the texture will be slightly denser.

Do I need to peel the apricots?

No, apricot skins are thin and soften during baking, so peeling is not necessary.

Can I bake this in a different pan?

Yes, you can use an 8×8-inch square pan, adjusting the baking time as needed.

How do I know when the cake is done?

The cake is ready when a toothpick inserted in the center comes out clean and the top is lightly golden.

What pairs well with this cake?

It’s delicious on its own, or served warm with a scoop of vanilla-flavored frozen dessert or a light cream topping.

Conclusion

Apricot vanilla crumble cake is a comforting, fruit-filled dessert that’s simple to make and full of homemade charm. With its soft crumb, fresh apricots, and crunchy topping, it’s a recipe you’ll come back to whenever you want an easy yet satisfying bake.

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