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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 386
% Daily Value**
Total Fat 24g
Saturated Fat 15g
Unsaturated Fat 1g
Cholesterol 94mg
Sodium 16mg
Total Carbohydrate 41g
Dietary Fiber 2g
Sugars 24g
Protein 4g
Vitamin A  35%Vitamin C  9%
Calcium  6%Iron  8%
Potassium  8%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apricot Crumbcake

Recipe Tags: Cake Recipes

Date Added: July 17, 2009


1 Egg lightly beaten
3/4 Cup Sugar
1 1/4 Cups All-Purpose Flour
3 Vanilla Beans
1/2 Cup Unsalted Butter melted
1/2 Cup Unsalted Butter softened
1/4 Teaspoon Cinnamon
1 Teaspoon Baking Powder
1 Teaspoon Extract Of Vanilla
12 Apricots
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1. Use this recipe with peaches, sour cherries or pineapple with equally good results.

2. CAKE BATTER: PREHEAT THE OVEN TO 350F. Butter a 10-inch round, 2-inch deep cake pan and line the bottom with a disk of parchment or wax paper. In a large mixer bowl, beat the butter and sugar until soft and light. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan. Rinse and halve the apricots. Remove the pits with the bowl of a small spoon if they resist. Arrange the apricot halves cut-side up on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don't be concerned if the apricots mound slightly in the center of the cake; the top will even out as the cake bakes.

3. CRUMB TOPPING: FOR THE CRUMBS, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricots and the edge of the batter as evenly as possible. Bake the cake 1 hour until a knife inserted in the center comes out clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan. Peel off the paper and invert a rack on the cake. Invert cake onto the rack, remove the plate and cool.

Comments on Apricot Crumbcake Recipe:

Posted by a Visitor - November 15, 2009
Looks like a good recipe, but the ingredients for the crumb topping are not listed.
Comment Here:
Dietary Notes:
This recipe is low-sodium with 15.75mg per serving

This recipe is high in Vitamin A with 35% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Beans, Butter, Gluten, Natural Sweeteners, Apricot allergies.
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