This apricot poppyseed streusel cake is soft, fruity and totally uncomplicated to make. The sweet, slightly sour apricots go wonderfully with the poppyseed cake and the crunchy streusel.
I’m a huge lover of apricots. Now that they are in season and regional, I cannot get enough of them. They are wonderfully fruity, slightly juicy, sweet and sour at the same time and taste like summer.
What should not be missing at this time of the year is an apricot poppyseed streusel cake. My mom made it in my childhood all the time. As fast as she prepared it, as fast it was eaten again.
It tastes best fresh, even a little bit warm. Then the streusel are crispy, the apricots juicy and the poppyseed cake fluffy and soft. Mmm, mmmm…
This is how this cake turns out the best:
- If possible, use cane sugar. This sugar has a light caramel note that goes wonderfully with the rest of the ingredients.
- I like to use spelt flour for this recipe. It has a delicious aroma and tastes a bit nutty. Of course you can also replace it with wheat flour if you prefer that.
- For the streusel you need COLD butter. That’s why it’s important to be quick when mixing the butter with the flour and sugar and not let it soften with your fingers. With cold butter, the streusel retain their shape and are nicely flaky and crispy.
- Place the apricots close together. This cake tastes better the more fruits are on it. 🙂
By the way, you don’t have to press them into the dough, just place them on top. The dough rises during baking and makes the apricots disappear anyway.
Happy baking 🙂
You want some more summer baking inspo? This way–>
Moist ’n soft Lemon Poppy Seed Muffins
Moist Chocolate-Hazelnut-Cake with Pears | gluten-free
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
cake (approx. 25 x 25 cm)
|
- 4 medium organic eggs
- 3/4 cup (cane) sugar
- 3/4 cup spelt flour
- 1 cup poppyseeds
- 3/4 cup neutral oil
- 1 pinch of salt
- 12 ripe apricots
- 1/4 cup cold butter
- 1/4 cup (cane) sugar
- 1/2 cup spelt flour
- 1/4 tsp salt
Ingredients
poppyseed cake
streusel
|
|
- Preheat the oven to 180°C. Line a cake tin (approx. 25 x 25 cm) with baking paper or grease it. Wash apricots, dry, halve and pit.
- Separate the eggs. Put the egg whites and salt in a bowl and mix until stiff.
- Put the yolks, sugar, poppyseeds, flour and oil in a separate bowl and whisk until frothy.
- Carefully fold the beaten egg white into the yolk flour mixture.
- For the streusel, put all the ingredients in a bowl and quickly crumble the butter with the other ingredients. Alternatively, you can put the ingredients in a blender and mix briefly until everything is combined. Don't overmix though.
- Pour the dough into the cake tin. Top with the apricot halfs (cut face up) and finally top with the streusel. Bake for 30-40 minutes until the streusel are slightly golden.
- Allow to cool (slightly) before serving.