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Apricot Vanilla Crumble Cake

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This apricot vanilla crumble cake features a moist, vanilla-scented crumb layered with juicy apricots and topped with a spiced oat and walnut crumble. It’s an easy yet impressive dessert perfect for casual gatherings or afternoon tea.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternately add the dry ingredients and buttermilk to the wet mixture, mixing just until combined.
  6. Fold in the sliced apricots evenly.
  7. Pour the batter into the prepared pan and smooth the top.
  8. In a small bowl, mix rolled oats, chopped walnuts (if using), cinnamon, and melted butter.
  9. Sprinkle the crumble topping evenly over the cake batter.
  10. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  11. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Fresh apricots give the best texture, but canned (well-drained) can be used.
  • Omit walnuts for a nut-free version.
  • Add a pinch of nutmeg or cardamom to the crumble for extra spice.
  • Pairs well with whipped cream, ice cream, or vanilla glaze.
  • Store in an airtight container at room temp for 2 days or refrigerate for up to 5.

Nutrition

Find it online: https://savorymomskitchen.com/apricot-vanilla-crumble-cake/