Tender Apricot Streusel Cake
Finally, I have an apricot dessert recipe to share. It has taken awhile, but from my research and inspiration, I found an apricot dessert that is not a galette, not that there is anything wrong with galettes, but I do like to have a variety. With some help from a recipe by Nigella Lawson, I developed a recipe for apricot streusel cake.
Apricots are my favorite fruit and when I find a perfectly ripe fresh apricot, it is hard for me to resist eating the whole basket. Until recently, getting a good and ripe apricot in New York is as rare as finding a four-leaf clover. You know they exist, but finding one takes a few years of constant searching. My fondness for apricots comes from a vivid childhood taste memory and growing up in Northern California. As a result, all apricots compare to that distinct and memorable flavor.
My parents had an apricot tree, along with a plum tree, a couple of apple trees and a cherry tree growing in their yard. I realize this collection of fruit trees gives the impression I lived on an orchard, or an expansive property, though that is not the case. These fruit trees are my dad’s romantic plantings for our suburban hillside home. Because I was not born when Dad planted these trees, I can only imagine his intent. In reality, once the trees were planted, they were left alone to fend for themselves. Rarely did I see Dad harvest the fruit from his trees, let alone prune a branch.
The fruit trees were my playground and fortresses, with a favored attachment to the apricot tree. I would climb up the tree and look for apricots that weren’t half eaten by the birds or bugs. The rejects were used as ammunition when I played war with two of my brothers. Perched up in my apricot tree I would attack the intruders with rotten apricots for the win. Chris and Andy would scramble about while picking up the fallen ammunition for their defense. It was all in good fun, but I was happy to have the apricot tree on my side.
Memorable Apricot Flavor
I considered the apricot tree as my turf and its’ fruit, mine. I did share with my younger brother as he was quite adventurous and never resisted the urge to climb anything that was taller than him. Together we secured our position either standing or straddling on a strong branch, then pluck off any ripe apricots within reach. If we got lucky and found apricots before the birds did, we brought inside a shirt-full of apricots for mom.
If the California sun has a flavor, it is apricot. The juicy saturated tang is lively and speaks of hours spent ripening in the dry heat, then cooled down from the evening fog. When I bite into an apricot, I can feel the heat of those summer days spent building forts and climbing trees. On those dry windless days, only something with strong flavor could tame down the arid heat. The bitter-sweet tang of ripe apricots did the job, almost as good as an orange Popsicle.
For me, all apricots compare to the ones I picked in my childhood backyard. It is not a fair comparison to the unsuspecting apricots that traveled 3000 miles to reach New York. It’s not their fault they traveled so far only to get bruised and battered along the way.
Fortunately, apricots are grown in the NY Hudson Valley and with the popularity of farmers markets, are now more available. I am so happy for this because since moving to NY and having many a disappointing and mealy apricot, I stopped buying them. It is just in the past couple of years I decided to give local apricots a try.
So now, my big adventure is seeking out reliable markets to get NY apricots that are ripe and full of flavor. I bought these apricots at a local farm stand in Yorktown, but the apricots are grown north of me and on the other side of the Hudson River in Marlborough NY. I have never been to Marlborough, but now that I know there is a winery and fruit farms there, I just might have to plan a visit.
Inspiration for Apricot Streusel Cake
A couple of weeks ago, I discovered a recipe for Strawberry Sour Cream Streusel Cake by Nigella Lawson. One night I needed to make a second dessert after my first dessert was an epic fail. I knew Nigella’s baking recipes are reliable, and her strawberry streusel cake recipe looked easy to make. Although it was my first time making her cake, I made some substitutions because I was pressed for time and could not go to the store. Because my jar of vanilla was almost empty, I used almond extract instead. Almond extract is strong, so I used less than the amount for the vanilla. As long as I kept the almond flavor within reason, I believed it would pair nicely with the cake and strawberries.
Additionally, I switched crème fraîche for the sour cream because that was all I had available. The result was a tender cake with a balanced flavor of strawberries and almonds. The almond flavor was especially a big hit, and it gave the cake an unexpected and memorable flavor.
Sour Cream vs Crème Fraîche
I don’t know what it is about crème fraîche, but when I use it in baking or in pancakes, the outcome is a remarkably tender cake. Ironically, despite the fact there is more fat in crème fraîche than sour cream, the cake tastes lighter. The results are magical. Crème fraîche is considered a specialty item and therefore is more expensive than sour cream. You find it in the specialty cheese section of your store. It has more fat than sour cream, but it does not have any additives and is less tangy. I made this streusel cake with both sour cream and crème fraîche and liked both results. Some stores do not carry crème fraîche, but please do not go driving all over town looking for it. It is just not that important, plus you can spend your time more wisely, like looking for good apricots.
Apricot Streusel Cake
Recently I bought a pound of fresh apricots and it occurred to me the recipe for strawberry streusel cake would work with apricots. Apricots are not as watery as strawberries, but I thought the fruit purée would still have the right consistency for the cake. It is not often you see an apricot cake, so it is a pleasant surprise.
Apricot streusel cake has many personalities as it is like a coffee cake but is equally at home as a dessert after a roast chicken dinner. It is similar to a peach cake but has a lot more butter and jammy flavor. Because there is so much butter in the cake batter a familiar aroma of an all-butter pie crust wafts out of the oven as it bakes.
It may smell like pie, but this is definitely a cake. A cake that is tender, moist and easily transportable. Serve it for breakfast or dessert as it is right at home for either course. It is a perfect cake to bring along for a summer weekend getaway, picnic, or brunch with friends. It also tastes great the second day. However, my real assurance came from Joe when after he took one bite said, “This is awesome.”
More Apricot Love
Substitute the peaches with apricots in Peaches and Berries with Bourbon Sabayon
Apricot Streusel Cake
Almond extract or bourbon are great complimentary flavors with apricots. I like to use either one with this cake or a combination of both instead of vanilla.
This recipe is adapted from Nigella Lawson’s Strawberry Sour Cream Streusel Cake.
- 7 oz (200 g) fresh apricots about 5-6 small apricots
- 3 TB (72 g) apricot jam
- 1 ½ tsp (4 g) minced fresh ginger a small piece just over an inch long and a half-inch wide
- 1 ½ tsp (7.5 ml) fresh squeezed lemon juice *see notes
- ½ tsp (2 g) almond extract *see notes
- 2 tsp (6 g) cornstarch
- Smidgen pinch of Kosher salt if needed
- 2 cups (309 g) all-purpose flour
- ¾ cup (164 g) granulated sugar
- 1 tsp (4 g) baking powder
- ½ tsp (2 g) baking soda
- 12 TB (188 g) cold butter 1 ½ sticks cut into ½ inch pieces
- 1 cup (8 oz / 225 g) crème fraîche or sour cream
- 1 large egg
- 1 ½ tsp (8 g / 7.5 ml) almond extract or 1 TB (15 ml) Bourbon
- 2 tsp (13 g) Demerara sugar
- 8 g sliced almonds (small handful)
- 2 fresh small apricots
Preheat the oven to 375°F / 190°C / Gas Mark 5 with the rack in the middle position. Oil or butter a 9-inch (23 cm) springform pan. Reserve until later.
Make the apricot purée
Peel and cut up the apricots then place in the blender or container for an immersion blender. Add the apricot jam. Zest the lemon peel and grate the ginger over your container or blender to catch any of the lemon oils and juices from the ginger.
Make a slurry with the almond extract, lemon juice, and cornstarch then add to the blender or your container. Purée until smooth. Taste the purée and if it seems too bitter, add a smidgen pinch of Kosher salt. Taste again then set aside. The flavors will balance out when added to the cake.
Make the cake
In a large bowl add the flour, sugar, baking powder and baking soda. Use a small whisk and stir the mixture until evenly incorporated. Add the butter and use your fingers to smoosh the butter and mix in with the flour mixture. Do this until your flour looks like coarse sand, just like making a pie crust by hand. Measure a ½ cup (125 ml) of the flour mixture and add to a small bowl. Reserve for the streusel topping.
Add the crème fraîche or sour cream, egg, and almond extract (or bourbon) to the large bowl with the flour mixture and mix until thoroughly combined. This batter looks thick, but it should be smooth.
Add just over half the batter to the prepared pan and spread over the bottom and up the sides of the pan. You want to create a flat bottom well for the purée to rest. Try to get the batter about an inch up the sides. Do not worry about making the bottom level even. The batter is sticky, and I found wet hands helps move the cake batter into position.
Add the apricot purée in an even layer across the bottom and nestled inside the well. Make sure the rim of cake batter is taller than the height of the purée. Spoon the remaining cake batter on top and cover the purée being careful not to push the apricot purée up and over the rim.
Make the streusel topping
Add the sugar and almond slices to the small bowl with the reserved butter-flour mixture. Toss with a fork or your fingers until it is evenly combined. Sprinkle the streusel topping over the top of the cake.
Slice each apricot in half then each half into five wedges. Arrange the sliced apricots over the top of the cake in a haphazard pattern. Sprinkle with a few more sliced almonds.
Bake the cake until it is light golden brown, about 45 minutes. Insert a toothpick in the center of the cake to make sure it is cooked through. You will see some crumbs on the toothpick, but nothing should look wet or raw.
Completely cool the cake on a wire rack before you remove the springform pan and serve.
In the original recipe, Nigella added 2 teaspoons of vanilla extract to the fruit purée. I divided the liquid between the almond extract and lemon juice. Almond extract is strong, so I do not recommend using 2 teaspoons in the recipe. However, I have used anywhere from 1/2 tsp up to 1 tsp with good results. Feel free to divide the lemon juice and almond extract equally, or only use lemon juice. However, keep the total liquid at 2 teaspoons.
I peeled off the skin of my apricots, but I will leave that decision to your discretion. Apricot skins do not have that fuzzy offensive texture of peach skin, so I do not believe it is necessary to peel them. The apricots peels will purée thoroughly in a blender or with an immersion blender.
If you cannot get fresh apricots, use canned apricots packaged in their own juices as a substitute. Dry off the can juices from the apricots then weigh or guesstimate by size pairing the halves to make 5 apricots for the purée. There is no need to peel canned apricots.
Minced candied ginger is a nice addition to the streusel topping. Don’t go overboard with the candied ginger as the apricot is the star of the cake. Nutmeg is another spice that pairs well with this cake. Add about a half teaspoon of freshly grated nutmeg in the cake batter to complement the apricots and almond flavor.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.