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Apricot Preserves Crumb Cake

Apricot Preserves Crumb Cake

Ingredients

MAKES 1, 9” cake

FOR THE CRUMB TOPPING

1/2 cup light brown sugar, firmly packed

1/4 cup granulated sugar

2 1/2 teaspoons ground cinnamon

1/2 teaspoons cardamon

1/2 cup, 1 stick unsalted butter, melted

1 1/4 cups all-purpose flour

FOR THE CAKE

3/4 cup unsalted butter, 1 1/2 sticks, softened

1 1/4 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup sour cream

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 13-ounce jar Bonne Maman Apricot Preserves

confectioner's sugar for sprinkling, if desired

Directions

Prep Time: 20 mins

Cook Time: 55 mins

Total Time: 1 hour 15 mins

Preheat oven to 350 degrees. Spray a 9 inch springform pan with non-stick cooking spray. Set aside.

Crumb Topping: In a medium bowl, combine sugars, cinnamon and cardamon. With a fork, stir in melted butter until well combined. Add flour and mix until crumbly. Set aside.

Cake: In bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar at medium speed until fluffy, about 4 minutes scraping down the sides of the bowl when necessary. Add eggs, one at a time, beating well after each addition. Add vanilla and sour cream and beat until well combined.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. With mixer on low, slowly add flour mixture to butter mixture.

Spread batter into prepared pan evening top with a knife. Spoon the preserves over the batter, spreading to the edges of the pan. Sprinkle with the crumb mixture topping evenly over the batter.

Bake for 50-55 minutes until a pick inserted in the center comes out clean. Cover loosely with foil if crumbs begin to brown too much. Let cool in pan for 10 minutes. Remove from pan and let cool on wire rack. Sprinkle with confectioner's sugar, if desired.

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