Apricot Streusel Cake
I am the kind of person who needs some kind of sweet treat with my second cup of tea of the day, which usually occurs around mid-morning. This Apricot Streusel Cake has been the perfect treat to brighten my mornings and pull me through until lunch. Ripe apricots paired with buttery streusel are a match made in heaven. If you’re hosting a brunch or afternoon tea or just need a sweet little pick-me-up like I do, give this recipe a try; you won’t be disappointed.
Table of Contents
- Apricot Streusel Cake Ingredients
- Equipment
- Step One—Prepare the Cake Batter
- Step Two—Add the Apricots
- Step Three—Prepare the Streusel Topping
- Step Four—Bake the Apricot Streusel Cake
- Step Five—Cool & Serve
- More Delicious Cake Recipes
- Apricot Streusel Cake Recipe
Apricot Streusel Cake Ingredients
- 150 grams (2/3 cup) melted butter
- 145 grams (3/4 cup) sugar
- 3 large eggs, at room temperature
- 116 grams (1/2 cup) full fat Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 175 grams (1 cup) gluten-free all-purpose flour + 30 grams (2 tablespoons), divided
- 115 grams (1 cup) almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5-6 small apricots
Streusel Top
- 40 grams (1/4 cup) brown sugar
- 43 grams (1/2 cup) gluten-free flour
- 29 grams (1/4 cup) almond flour
- 60 grams (1/4 cup) cold butter
Equipment
- Digital kitchen scale
- Mixing bowls
- Electric hand mixer
- 9-inch springform pan
- Parchment paper
Step One—Prepare the Cake Batter
Preheat the oven to 350F. Grease and line a 9-inch springform pan with parchment paper.
In a large mixing bowl, beat the melted butter with the sugar until smooth. Beat in the eggs one at a time, followed by the yogurt, vanilla, and almond extracts. In another mixing bowl, whisk together 175 grams of the gluten-free all-purpose flour along with the almond flour, baking powder, baking soda, and salt.
Fold the dry ingredients into the wet until just combined. Transfer the batter to the prepared pan and use a baking spatula to smooth it out.
Step Two—Add the Apricots
Place the remaining 30 grams of gluten-free all-purpose flour in a small bowl or shallow dish. Wash, halve, and pit the apricots. Dip the apricots in the flour, skin-side-down, then gently press into the top of the cake. This step helps to prevent the apricots from sinking into the batter as the cake bakes.
Step Three—Prepare the Streusel Topping
In a small mixing bowl, prepare the streusel. Use your hands to work the cold butter into the sugar and flour mixture until the texture resembles wet sand. Sprinkle the streusel over the cake.
Step Four—Bake the Apricot Streusel Cake
Bake the cake in the centre of the oven for 60 minutes, rotating the pan halfway through baking. The cake is ready when the top is a light golden brown and a toothpick inserted into the centre comes out clean.
Step Five—Cool & Serve
Cool the cake in the pan for 10 minutes, then remove it from the pan and allow it to cool completely.
Slice and serve with a cup of coffee or tea. The cake is best eaten within the first three days after baking. Leftover cake can be sliced and frozen, then stored in the freezer for up to two months.
More Delicious Cake Recipes
If you loved this Apricot Streusel Cake recipe, be sure to check out these other delicious cake recipes:
Beet Red Velvet Cake with Cream Cheese Icing
If you make this recipe, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Apricot Streusel Cake
Equipment
- Digital kitchen scale
- Mixing bowls
- Electric hand mixer
- 9 inch springform pan
- Parchment paper
Ingredients
- 150 grams melted butter (2/3 cup)
- 145 grams sugar (3/4 cup)
- 3 large eggs at room temperature
- 116 grams full-fat Greek yogurt (1/2 cup), at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 175 + 30 grams gluten-free all-purpose flour, divided (1 cup + 2 tablespoons)
- 115 grams almond flour (1 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5-6 small apricots
Streusel Topping
- 40 grams brown sugar (1/4 cup)
- 43 grams gluten-free flour (1/2 cup)
- 29 grams almond flour (1/4 cup)
- 60 grams cold butter (1/4 cup)
Instructions
- Preheat the oven to 350F. Grease and line a 9-inch springform pan with parchment paper.
- In a large mixing bowl, beat the melted butter with the sugar until smooth. Beat in the eggs one at a time, followed by the yogurt, vanilla, and almond extracts.
- In another mixing bowl, whisk together 175 grams of the gluten-free all-purpose flour along with the almond flour, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet until just combined. Transfer the batter to the prepared pan and use a baking spatula to smooth it out.
- Place the remaining 30 grams of gluten-free all-purpose flour in a small bowl or shallow dish. Wash, halve, and pit the apricots. Dip the apricots in the flour, skin-side-down, then gently press into the top of the cake. This step helps to prevent the apricots from sinking into the batter as the cake bakes.
- In a small mixing bowl, prepare the streusel. Use your hands to work the cold butter into the sugar and flour mixture until the texture resembles wet sand. Sprinkle the streusel over the cake.
- Bake the cake in the centre of the oven for 60 minutes, rotating the pan halfway through baking. The cake is ready when the top is a light golden brown and a toothpick inserted into the centre comes out clean.
- Cool the cake in the pan for 10 minutes, then remove it from the pan and allow it to cool completely.
