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Home » Dessert Recipes » Homemade Apricot Struesel Crumb Cake

Homemade Apricot Struesel Crumb Cake

Published: Jul 3, 2017 · Modified: Sep 10, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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!

Apricot Struesel Crumb Cake recipe via flouronmyface

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.

Homemade Apricot Crumb Cake Recipe on a wooden cutting board via flouronmyface.com

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.

Apricot Struesel Crumb Cake slice on a vintage floral plate. via flouronmyface.com

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

  1. Prepare and 8 x 8 inch baking pan by greasing it or lining it with parchment paper.
  2. Preheat oven to 350 F. degrees.
  3. Mix the dry ingredients in a large bowl, set aside.
  4. Whisk the wet ingredient in a separate small bowl.
  5. Combine the dry ingredients with the wet ingredients and with a hand held mixer beat for two minutes, dough will be very sticky.
  6. 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!).
  7. Lightly cover the pan with a towel and allow to rise until doubled, about 20-30 minutes.
  8. While waiting prepare the fruit filling and streusel topping.
  9. Slice the apricots and mix with the fruit filling ingredients in a small bowl, set aside until needed.
  10. 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.
  11. Once the dough has risen. Melt a 1 tablespoon of butter and mix with ¼ teaspoon ground Cinnamon.
  12. Brush the top of the dough with the melted butter and cinnamon, reserving about ¼ to brush over the fruit.
  13. 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.
  14. Brush the apricot slices with reserve ¼ of the melted butter and cinnamon mixture.
  15. Sprinkle Streusel topping over the apricot slices.
  16. Bake in a preheated 350 F. degree oven for 30-40 minutes or until a tooth pick inserted into the center comes out clean.
  17. Cool completely before cutting.
  18. Makes 9 servings.

Print the Apricot Struesel Crumb Cake recipe below

Apricot Struesel Crumb Cake slice on a vintage floral

Apricot Struesel Crumb Cake

Arlene Mobley - Flour On My Face
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!
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
Share by Text
Servings 9 servings
Calories 279 kcal

Ingredients  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 packet 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 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
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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.

Nutrition

Calories: 279kcalCarbohydrates: 46gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 164mgPotassium: 124mgFiber: 2gSugar: 19gVitamin A: 334IUVitamin C: 2mgCalcium: 32mgIron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. C. T. Kaiser

    July 04, 2017 at 1:39 pm

    Good Afternoon: Enjoy your site, wanted to make the Apricot crumb cake. When printing only ingredients print all of the directions are missing. What can be done to correct this issue?
    Thank You: C. T. Kaiser ctk7501@yahoo.com

    Reply
    • Arlene Mobley

      July 04, 2017 at 4:28 pm

      Please try again. I've fixed the issue.

      Reply
      • C. T. Kaiser

        July 05, 2017 at 3:38 pm

        Thank you for responding, I was able to print. My question now is 1 tablespoon melted butter mixed with 1/4 ground cinnamon. 1/4 of what, Teaspoon or tablespoon?
        Looking forward to making this recipe. Thank you, C.T. Kaiser

      • Arlene Mobley

        July 05, 2017 at 8:57 pm

        Hi C.T

        Reserve 1/4 of the melted butter/cinnamon mixture to brush over the fruit slices. I hope you enjoy the recipe!

  2. Patricia

    July 03, 2017 at 1:32 pm

    How much jam or preserves would you use instead of fresh

    Reply
    • Arlene Mobley

      July 03, 2017 at 1:39 pm

      Patricia

      I would use 1 to 1 1/2 cups of jam. Enjoy!

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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