Apricot Streusel Cake
With the beginning of stone fruit season, fresh, ripe apricots begin to show up in stores and at the farmers market. These early summer delights are a perfect match with a buttery streusel and a delicate almond crumb cake. This gluten-free Apricot Streusel Cake has been my favourite early summer treat to enjoy with a cup of tea.
Servings 8 people
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.