Homemade Apricot Struesel Crumb Cake
OMG this Apricot Struesel Crumb Cake is so good! One bite of this fluffy, moist and delicious crumb cake recipe and your going to have to hide it from yourself!
Not long ago I had a reader comment on an Apple Struesel Crumb Cake recipe I posted a few years ago. I remembered how good that Apple Struesel Crumb Cake recipe was.
I decided to update the direction and make another. Only I didn't have any apples on hand. What I did have on hand was some fresh apricots.
I made this Apricot Struesel Crumb Cake recipe instead. It was delicious.
I am going to go on the record to say that I bet this Struesel Crumb Cake recipe could be made with just about any fruit and it would turn out just as delicious as the Apple Cinnamon Struesel Crumb Cake and the Apricot Struesel Crumb Cake.
If you don't have any fresh fruit on hand but are craving a crumb cake you could substitute jam for the fresh fruit filling. I bet this would be delicious made with my Cherry Marmalade as a crumb cake filling.
I'll have to look through my pantry and see if I have any Cherry Marmalade left. It was so good it went pretty fast. If I find a jar I am going to make a Cherry Marmalade Crumb Cake next.
Or I'll have to wait until the sweet cherries are on sale and make another batch of Cherry Marmalade just so I can make a crumb cake with it.
Better yet I will be canning some cherry cobbler filling in a few days that I bet would taste delicious as a crumb cake filling.
How to make Apricot Struesel Crumb Cake
Dry Ingredients
- 2 cups all-purpose flour
- 1 packet (affiliate link) Rapid Rise Yeast
- 2 tablespoons sugar
- ½ teaspoon salt
Wet Ingredients
- ¾ cup water
- 2 tablespoons Vegetable Oil
- 1 large egg
- 1 teaspoon Vanilla Extract (I used my Homemade Vanilla Extract)
1 tablespoon melted butter mixed with ¼ ground cinnamon (used in step 12 & 14)
Fruit Filling
- 3 ripe but firm apricots, pitted and thinly sliced
- 1 tablespoon butter, melted
- ¼ teaspoon ground Cinnamon
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
Struesel Topping
- ⅓ cup all-purpose flour
- ⅓ cup sugar
- ⅓ cup brown sugar
- ⅓ cup slivered almonds
- 1 teaspoon ground Cinnamon
Directions
- Prepare and 8 x 8 inch baking pan by greasing it or lining it with parchment paper.
- Preheat oven to 350 F. degrees.
- Mix the dry ingredients in a large bowl, set aside.
- Whisk the wet ingredient in a separate small bowl.
- Combine the dry ingredients with the wet ingredients and with a hand held mixer beat for two minutes, dough will be very sticky.
- Evenly spread the dough into all four corners of the 8 x 8 inch pan. (Using a spoon dipped into warm water and pushing with the bowl of the spoon will make spreading the dough into all corners much easier!).
- Lightly cover the pan with a towel and allow to rise until doubled, about 20-30 minutes.
- While waiting prepare the fruit filling and streusel topping.
- Slice the apricots and mix with the fruit filling ingredients in a small bowl, set aside until needed.
- Next mix all the Struesel ingredients in a small bowl. Using your hands (or a pastry cutter) work the butter into the dry ingredients until coarse crumbs form and set aside until needed.
- Once the dough has risen. Melt a 1 tablespoon of butter and mix with ¼ teaspoon ground Cinnamon.
- Brush the top of the dough with the melted butter and cinnamon, reserving about ¼ to brush over the fruit.
- Arrange the apricot slices in a single layer over the top of the dough and pour any remaining juices from the bowl over the fruit.
- Brush the apricot slices with reserve ¼ of the melted butter and cinnamon mixture.
- Sprinkle Streusel topping over the apricot slices.
- Bake in a preheated 350 F. degree oven for 30-40 minutes or until a tooth pick inserted into the center comes out clean.
- Cool completely before cutting.
- Makes 9 servings.
Print the Apricot Struesel Crumb Cake recipe below
Apricot Struesel Crumb Cake
Ingredients
Wet Ingredients
- ¾ cup water
- 2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract I used my Homemade Vanilla Extract
- 1 tablespoon butter melted
- ¼ teaspoon ground cinnamon
Fruit Filling
- 3 ripe but firm apricots pitted and thinly sliced
- 1 tablespoon butter melted
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
Struesel Topping
- ⅓ cup all-purpose flour
- ⅓ cup sugar
- ⅓ cup brown sugar
- ⅓ cup slivered almonds
- 1 teaspoon ground cinnamon
Instructions
- Prepare and 8 x 8 inch baking pan by greasing it or lining it with parchment paper.
- Preheat oven to 350 F. degrees.
- Mix the dry ingredients in a large bowl, set aside.
- Whisk the wet ingredient in a separate small bowl.
- Combine the dry ingredients with the wet ingredients and with a hand held mixer beat for two minutes, dough will be very sticky.
- Evenly spread the dough into all four corners of the 8 x 8 inch pan. (Using a spoon dipped into warm water and pushing with the bowl of the spoon will make spreading the dough into all corners much easier!).
- Lightly cover the pan with a towel and allow to rise until doubled, about 20-30 minutes.
- While waiting prepare the fruit filling and streusel topping.
- Slice the apricots and mix with the fruit filling ingredients in a small bowl, set aside until needed.
- Next mix all the Struesel ingredients in a small bowl. Using your hands (or a pastry cutter) work the butter into the dry ingredients until coarse crumbs form and set aside until needed.
- Once the dough has risen. Melt 1 tablespoon of butter and mix with ¼ teaspoon ground Cinnamon.
- Brush the top of the dough with the melted butter and cinnamon, reserving about ¼ of the butter/cinnamon mixture to brush over the fruit.
- Arrange the apricot slices in a single layer over the top of the dough and pour any remaining juices from the bowl over the fruit.
- Brush the apricot slices with reserved ¼ of the melted butter and cinnamon mixture.
- Sprinkle Streusel topping over the apricot slices.
- Bake in a preheated 350 F. degree oven for 30-40 minutes or until a tooth pick inserted into the center comes out clean.
- Cool completely before cutting.
