Apricot cake with sprinkles

For 8 people
  • 500 g Apricots (depending on size)
  • 250 g Flour (smooth)
  • 100 g Butter
  • 100 g sugar
  • 250 ml Milk
  • 1 egg
  • 1 unsprayed lemon (peel)
  • 1 pack Baking powder
  • 1 pack Vanilla sugar
  • 1 Pinch Salt
  • Butter
  • 100 g Butter
  • 120 g Sugar
  • 150 g flour
  • 1 pinch Cinnamon
45 minutes
very easy
For the apricot cake with streusel, take the butter out of the refrigerator in good time and let it reach room temperature.
Then stir in the egg and sugar until frothy. Mix flour with baking powder and gradually stir in alternately with milk.
Flavor with a pinch of salt, lemon zest and vanilla sugar.
Butter a suitable shape and pour in the dough. Halve and core the apricots and place on top.
Cut into smaller columns if you like. For the crumble mix the room-temperature butter with sugar, flour and cinnamon and best rub it between your hands to make small crumbs.
Spread over the apricot cake and bake in the preheated oven at 180 ° C until the crumble has become crispy and brown.
1 person approx.:
  • 30 kcal


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