Apricot Cake with Crumble

For the dough, take butter out of the refrigerator in time and let it reach room temperature. Then beat with the eggs and sugar until fluffy.

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 mold and pour in the batter.

Cut the apricots in half, remove the seeds and place on top. To do this, cut into smaller wedges if desired.

For the crumble, mix the room-warm butter with sugar, flour and cinnamon and grate between your hands to form small crumbs.

Spread over the apricot cake and bake in the preheated oven at 180 °C for about 30 to 40 minutes until the crumble is nice and crispy and brown.

Preparation Tip:

Instead of cinnamon, vanilla also goes especially well in the crumble mixture!

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