Summer-time coffee gets better when paired with my Almond Apricot Crumb Cake. You will love this unique twist to the classic coffee cake. This melt-in-mouth moist cake is topped with plenty of fruity flavors from ripe fresh apricots. I still can’t get over the gorgeous buttery crumb overload filled with almonds and cardamom! Egg-free with Vegan options.
I have a special place in my heart for fruit-filled cakes. They make me happy in any season. Be it a warm slice of this cozy vegan apple cake
or this fancy eggless orange cake. I love adding fruits to my bakes.
It is all about the crunchy crumb baby!!!
My love for crumb cakes isn’t hidden from you. The simplicity of the cake, that overloaded buttery streusel topping, and no stress about adding frosting or making it look pretty. Just bake and indulge as if no one is watching!! If you are crazy about crumble topping then do try my eggless coffee cake with walnut streusel topping and chocolate coffee crumb cake. You won’t be disappointed!
Make it with easy pantry ingredients and a fruit of your choice
You already know my apricot story. We have harvested over 500 apricots from our tree in the backyard and I am looking for ways to use them. The main reason for making this crumb cake was to use some over-ripe apricots. These were super sweet and I didn’t wanna waste them.
This crumb cake is made with basic ingredients like almond flour, all-purpose flour, baking powder, soda, yogurt, and oil. I am very sure you will have these stocked up in your pantry already. There is no egg, flaxseed meal, or applesauce here. I am saving you a shopping trip!
I love adding tastemakers to my recipes and here cardamom is one great spice, so fragrant that goes so well with almonds and apricots. You may use cinnamon instead if you like it. For the crumb topping, I have used salted butter, cardamom, and chopped almonds as well. Do you have all these right now then what are you waiting for?? Get started right away.
Don’t have Apricots or not a fan?
You may use pretty much any fruit here. I love peaches, plums, strawberries, blueberries, pitted cherries, or even apples as well!
Lemon + Almond + Apricot – A match made in heaven
The taste of almonds goes so well with the apricots. So I have added plenty of it in the cake as well in the crumb topping. The lemon juice and the zest intensifies the fruity flavors in the cake. This beauty tastes like you have bought it from a French patisserie. It is refreshing in every bite.
4 simple steps to make a delicious Apricot crumb cake
- Make the crumb topping.
- Wash, cut, pit the fruit.
- Prepare the batter.
- Layer everything and bake until the top is crisp and golden brown.
Make-Ahead Of Time Crumb Topping
- You can save your time by making this crumb blend ahead of time.
- It will stay good in the fridge for a week and in the freezer for 4-5 months.
- Just let it come to room temperature before using it so that it is easy to handle.
Easy possible substitutes
- Swap yogurt with sour cream, you will have to add 2-3 tablespoons or more extra liquid as well.
- Swap all-purpose flour with wheat pastry flour or atta. Again you will need a few tablespoons of extra liquid.
- Skip lemon zest and juice. Instead use vinegar.
How to make it Vegan?
- Just swap the dairy butter with a vegan one.
- Substitute yogurt with almond or coconut yogurt.
- I have used organic sugar, which is already vegan so no substitutions!
Best way to eat apricot crumb cake
- You can eat it warm, straight out of the oven.
- Pair it with your favorite tea or coffee.
- Serve it with a dollop of vanilla or salted caramel ice cream for dessert.
How does this cake taste like?
When you dig into the cake, the very first bite is a rush of flavors and textures in your mouth. You can feel the cardamom-scented buttery crunchy crumb topping, the melted apricot in between almost like a jam, and the moist melt-in-mouth cake. Oh boy!!! it is so good and satisfying!
How to store this crumb cake
- As this cake has fruit in it, refrigerate it at all times.
- This cake will stay fresh in the fridge for up to 4 days.
- This cake tastes amazing warm and cold.
- If you like it warm, just microwave it for 15 seconds.
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If you love apricots then do try my fresh apricot ice cream. It is simply amazing. Other apricot recipes are following soon.
Some Tea time recipes that you need to try-
5 ingredients Ricotta Cheese Balls
Vegan Mango Peach Almond loaf cake
Let’s make Almond Apricot Crumb Cake
Almond Apricot Crumb Cake
Ingredients
For crumb topping
- 40 grams/ ⅓ rd cup Chopped almonds
- 94 grams/ ¾ th cup All-purpose flour
- 62 grams / ⅓ rd cup plus 1 tablespoon packed brown sugar
- ¼ teaspoon cardamom
- Pinch of salt
- 75 grams / 5 tablespoons butter melted
For the cake batter
- 10-12 Ripe Fresh Apricots see notes
Dry Ingredients
- 203 grams / 1¾th cup All-Purpose Flour
- 50 grams / ½ cup almond flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- ¼ teaspoon cardamom powder
To mix in another bowl
- 232 grams / 1 cup Yogurt see notes
- 190 grams ¾ cup plus 2 tablespoons granulated sugar , i have used organic cane sugar
- 100 ml / ½ cup oil of choice without strong flavor
- 1 teaspoon lemon juice
- Zest of one small lemon it is optional but recommended
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract skip if unavailable
- ¼ cup water see notes
Instructions
For making the crumb topping
- Mix everything called for the crumb topping by spoon or your hand until crumb-like texture. Place it in the fridge for at least 15 minutes or until use. You can make crumb topping weeks ahead of time.
For Apricots
- Wash gently and pat them dry. Cut in a circle and take off the pit. Set aside in the fridge until use.
For the cake batter
- Preheat the oven to 350 deg F or 180 degrees C for at least 15 minutes.
- Grease a 9” spring-form pan with oil and dust it with flour on the base and the sides.
- Cream the sugar, water, and yogurt until the sugar is completely dissolved. Add oil, lemon juice, vanilla, almond extract, and whip well until oil is emulsified.
- In another bowl sift all dry ingredients and give it a quick mix. Add in the lemon zest.
- Now, slowly add sifted flour fold into the wet ingredients. Fold the dry ingredients in the wet ones with a spatula or whip it with a hand blender/stand mixer until lump-free and smooth.
- Do not over mix. The batter should be a thicker droppable consistency as compared to a normal cake batter.
- Now top it with the apricots in a single layer to cover the top of the cake.
- Next comes the crumb topping. Crumble with your hands and sprinkle the mixture evenly over the apricots. Now apply gentle pressure and press the crumbs lightly to evenly spread it.
- Bake in preheated oven for 60-70 minutes or till a toothpick inserted into the cake comes out with fewer crumbs, not sticky batter.
- If the top is browning quickly then slip a foil sheet on the top of the cake after 50 minute mark. My cake was cooked at 65 minutes.
- You may start checking if it is done after 55 minutes by inserting a toothpick at 2-3 areas of the cake apart from the center to make sure it is cooked through.
- Let it cool in the pan completely. Cover the cake loosely with clean muslin or dishcloth to prevent it from drying as it cools to room temperature.
- Now loosen the inner circumference of the pan with a butter knife and gently release the spring form pan. Refrigerate until eating.
Notes
Important points to consider
- I have used homemade Indian-style yogurt which isn't super thick as store-bought or greek yogurt. So if you are using those, you may have to add more water by a couple of tablespoons to get the droppable consistency of the batter.
- Use a springform pan as we are not inverting this cake.
- Almond flour is not an almond meal. Please use flour.
- Lemon zest just makes this fruit-filled cake more amazing. Consider adding it.
- Do the toothpick test poking a couple of times in different areas of the cake to ensure it is cooked through.
Make-Ahead Of Time Crumb Topping
- You can save your time by making this crumb blend ahead of time.
- It will stay good in the fridge for a week and in the freezer for 4-5 months.
- Just let it come to room temperature before using it so that it is easy to handle.
Easy possible substitutes
- Swap yogurt with sour cream, you will have to add 2-3 tablespoons or more extra liquid as well.
- Swap all-purpose flour with wheat pastry flour or atta. Again you will need a few tablespoons of extra liquid.
- Skip lemon zest and juice. Instead use vinegar.
How to make it Vegan?
- Just swap the dairy butter with a vegan one.
- Substitute yogurt with almond or coconut yogurt.
- I have used organic sugar, which is already vegan so no substitutions!
Hi! I’m not able to find fresh apricots as they’re not in season. Would the recipe still turn out okay if I drain canned apricots and use those instead?
Thanks!
Yes, drain and pat them dry lightly. Those will work. The only part that will be tricky is the toothpick test. So just follow the cooking time given.
Hi dear , you have explained it so well Each and every topic just perfectly in all your recipes . Just one doubt for this recipe, Can we use dry apricot ?
Yes, you can, it would taste like a dried fruit cake and not the soft jam-like one. But still, be delicious. What you can do is soak apricots for 30 minutes in very hot water, get them softened, drain the water and gently pat them dry before use. You may even choose to soak them in some warm orange juice and use them.