Yeasted Apricot Streusel Crumb Cake with Almonds
This tender yeasted coffee cake combines a soft, pillowy base with fresh apricot slices and a crunchy almond streusel topping. The dough rises to create an airy texture that perfectly balances the sweet-tart apricots and buttery cinnamon crumb. Perfect for breakfast, brunch, or afternoon tea, this cake showcases summer apricots at their peak. The addition of slivered almonds in the streusel adds extra texture and complements the stone fruit beautifully. Best served slightly warm or at room temperature.
Ingredients
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 1 packet rapid rise yeastactive dry yeast1:1none
proof in warm water first
- 2 tablespoons sugar
- ½ teaspoon salt
- ¾ cup water
- 2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted
- ¼ teaspoon ground cinnamon
- 3 apricots, ripe but firm, pitted and thinly sliced
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
- ⅓ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- ⅓ cup sugar
- ⅓ cup brown sugar
- ⅓ cup slivered almonds
- 1 teaspoon ground cinnamon
Instructions
- 1
Prepare 8x8 inch baking pan by greasing or lining with parchment paper
- 2
Preheat oven to 350°F
- 3
Mix flour, yeast, sugar, and salt in large bowl
- 4
Whisk water, oil, egg, and vanilla in separate small bowl
- 5
Combine dry and wet ingredients, beat with hand mixer for two minutes until sticky dough forms
- 6
Spread dough evenly into all corners of prepared pan using spoon dipped in warm water
- 7
Cover pan lightly with towel and let rise until doubled, about 20-30 minutes
- 8
Slice apricots and mix with vanilla and lemon juice in small bowl
- 9
Mix flour, sugar, brown sugar, almonds, and cinnamon for streusel, work in butter until coarse crumbs form
- 10
Melt butter and mix with cinnamon
- 11
Brush risen dough with most of butter-cinnamon mixture, reserving some
- 12
Arrange apricot slices in single layer over dough, pour any juices over fruit
- 13
Brush apricots with reserved butter-cinnamon mixture
- 14
Sprinkle streusel topping over apricots
- 15
Bake for 30-40 minutes until toothpick inserted in center comes out clean
- 16
Cool completely before cutting
Tips
Dip your spoon in warm water when spreading the sticky yeast dough - this prevents sticking and helps spread evenly into corners
Choose apricots that are ripe but still firm to prevent them from becoming mushy during baking
Work the butter into the streusel mixture with your hands or pastry cutter until it resembles coarse crumbs for best texture
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead - cover tightly and store at room temperature
Best served at room temperature or slightly warmed
Common Mistakes
Don't skip the rising time or cake will be dense and heavy
Avoid overripe apricots to prevent soggy topping
Don't overbake or streusel will become too dark and bitter
Substitutions
Gluten-Free Swaps
may affect texture slightly
General Alternatives
FAQ
Can I use frozen apricots instead of fresh?
Yes, but thaw and drain them well first to remove excess moisture. Pat dry with paper towels before arranging on the dough.
What if my dough doesn't rise properly?
Check that your yeast is fresh and the environment is warm enough. Cover and place in slightly warm oven (off) to help rising.
How long will this cake keep fresh?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze for up to 3 months.