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Apricot Streusel Cake
(recipe, Caroline Cummins)
A friend translated and adapted this recipe for Marillenstreuselkuchen from an old Austrian cookbook. Make it with summer's juiciest apricots.
- 1¾ lb. fresh apricots
- 1 Tbsp. demerara or granulated sugar, for sprinkling
- 1 cup unbleached all-purpose flour
- ⅓ cup granulated sugar
- Pinch of salt
- Pinch of cinammon
- ½ cup (1 stick) unsalted butter
- Zest of 1 small lemon
- 1 large egg
- ½ cup almonds
- ¼ cup granulated, demerara, or brown sugar
- ½ cup unbleached all-purpose flour
- ¼ cup (½ stick) butter, melted
- Powdered sugar, for garnish (optional)
- Whipped cream, for garnish (optional)
- Prep the apricots: Wash, pit, and quarter the apricots. Place in a bowl and sprinkle with the tablespoon of demerara or granulated sugar.
- Make the cake: Preheat the oven to 350 degrees. Combine all of the ingredients for the cake dough in a food processor and blitz until it pulls together in a ball. Press the dough into a nonstick pan (8 inches square or round), prick the dough all over with a fork, and bake for 15 minutes, until pale golden brown. Remove from the oven and let cool briefly.
- Make the streusel: While the cake is baking, pulse the almonds, sugar, and flour in the food processor. Remove to a bowl and stir in the melted butter.
- Assemble the apricot streusel cake: Being careful not to burn your hands on the hot pan, tightly arrange the apricot quarters on the cake. Rub the streusel mixture together with your fingers so it's evenly crumbly, and sprinkle it over the apricots.
- Finish the cake: Broil the cake for five to 10 minutes (keep a careful eye on it), until the apricots are bubbling and the streusel has browned. Cut the cake into squares while it is still warm. Sprinkle with the powdered sugar after it has cooled and serve, with the whipped cream alongside if you wish.