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German Apricot Crumb Cake with Cherries
This easy German Apricot Crumb Cake with cherries is an amazing coffee cake for summer made with fresh apricots and a buttery crumble topping. Can be made vegan.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 300 kcal
Ingredients
- 1 organic lemon
- 100 g sugar 1/2 cup
- 100 g soft butter - 7 tbsp
- 200 g flour - 1 1/4 cups
- 1 3/4 tsp baking powder 8 g
- 2 eggs
- 2 tbsp yogurt
Topping
- 500 g fresh pitted apricots - about 10
- 300 g cherries - fresh or from the glass and drained - 1 1/2 cups
Sprinkles
- 75 g cold butter - 1/3 cup
- 75 grams sugar - 1/3 cup
- 1 pinch salt
- 75 g flour - 10 tbsps
Instructions
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Core and halve the apricots and pit cherries.
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Preheat the oven to 170 ° C - 340 F and line a 9 - 10 inch / 23 - 26 cm springform pan with parchment paper. Rub the lemon peel directly into the measured out sugar and work it into the sugar with your fingertips
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Whisk the soft butter and lemon sugar until white and fluffy. Mix the flour and baking powder with a pinch of salt and sift into a bowl.
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Stir the eggs one by one into the batter, then stir in yogurt. Add dry ingredients and stir briefly. I do that by hand to avoid overmixing.
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Spread the batter into a springform pan (9-10 inch / 26 cm) lined with parchment paper. Arrange pitted halved apricots and cherries on top.
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Put all the ingredients for the crumble topping in a bowl, work into streusels by hand and sprinkle them over the apricots and cherries.
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Put the cake in the preheated oven and bake for about 60 minutes. Let it cool down briefly for 10 minutes and then remove it from the mold and serve sprinkled with icing sugar.