Apricot-Crumble Cake

It's apricot season in CA, so this is a perfect cake. However, if apricot season is over or you cannot get fresh apricots you can use canned apricots, too. I like the fresh apricots a lot because they give this cake a refreshing tartness. However, you can make this cake with other fruits, too (see comment below).

Ingredients:

9x11 Pyrex form or deep baking sheet (30x40 cm)

Some grease

For the batter:

100 g (1 stick) butter or margarine

100 g sugar

1/2 teaspoon vanilla extract or 1 package vanilla sugar

1 pinch salt

2 large or 3 medium eggs

200 g all-purpose flour

1 leveled teaspoon baking powder

1 can apricots, drained (480 g) or 1 pound fresh apricots (washed, pitted, cut into halves)

For the crumble topping:

175 g all-purpose flour

25 g ground almonds

100 g sugar

1/2 teaspoon vanilla extract or 1 package vanilla sugar

1/2 teaspoon ground cinnamon

100 g soft butter or margarine

Preparation:

1. Drain canned apricots or wash fresh apricots, cut into halves and remove the pit.

2. Preheat oven to 180 degrees Celsius (350 F). Grease Pyrex form or baking sheet.

3. Whisk butter or margarine until softened. Add sugar, vanilla extract or vanilla sugar, and salt, and whisk until sugar doesn't crunch anymore.

4. Add eggs, one at a time, and whisk for 1/2 minute/egg. In a separate bowl mix flour and baking powder and sift. In two portions add the flour mixture to the batter and mix well. Add batter to Pyrex dish or baking sheet and spread evenly.

5. Lay apricot halves with the outside facing up on top of the batter.

6. To prepare the topping mix flour, almonds, sugar, vanilla and cinnamon. Add butter or margarine and whisk until crumbly. Spread crumbles on top of the apricot halves until covered.

7. Bake cake at 180 degrees Celsius (350 F) for about 30 minutes or until toothpick comes out clean. Remove cake from oven, let cool, then cut into pieces and serve.

Comments:

1. For people with nut allergies: This cake can be made without almonds. Just leave out the almonds and add 25 g of flour.

2. Plums are a great substitute, but you can also use canned peaches, fresh peaches with their skin removed, or apple sauce!

3. Margarine is cheaper, but this cake tastes a whole lot better if you use butter to prepare the crumbles.