This Apricot Crumb Cake is a low fat and low sugar cake. It can be made with blueberries, peaches, or other fruit of your choice. Just be sure to not use anything too wet. Taste the apricots first; if they are tart you might want to toss them in some sugar.
For One 9″ Round Pan
68 g/ 4 ½ Tbsp Butter
120g/ ½ cup Light Brown Sugar
3 g/ ¾ tsp Vanilla Extract
2 g/ 1 tsp Lemon Zest
128 g/ 1 cup Flour
2 g/ ½ tsp Baking Powder
96 g/ ⅜ cup Buttermilk
80 g/ 1 ½ Eggs
240 g/ 2 ¼ cup Apricots, thinly sliced
45 g/ 3 Tbsp Butter
54 g/ ¼ cup Light Brown Sugar
77 g/ ½ cup Flour
1 g/ ⅓ tsp Cinnamon
1 g/ ⅓ tsp Baking Powder
Preheat oven to 175C/ 350F. Set rack in middle of oven.
Line pan with parchment paper and butter.
For the cake:
Cream butter and sugar by blending in a standing mixer with a paddle attachment at medium speed, or by hand initially blending with a fork then using a spatula, until lightened, about 2 minutes.
Add vanilla and zest, then beat in eggs until smooth.
In a separate bowl whisk together flour and baking powder. Add half the flour to the batter and mix at low speed. Mix in buttermilk. Then repeat with remaining flour.
Pour into pan, smoothing top as much as possible.
Gently press in apricots, distributing evenly.
For the crumb:
Stir butter and sugar together. Add flour, cinnamon, and baking powder. Mix. Using you fingers break into small crumbs.
Bake for 55 minutes, or you can poke the center with a toothpick and it comes out clean.
Cool cake on a cooling rack for 5 minutes. Invert onto a large plate. Remove pan. Then invert back onto cooling rack. Cool completely before slicing.