Apricot Crumble Cake


apricot crumble cake 2

With apricots in season at the moment, the best way to enjoy them is to simply eat them as they are when they are juicy and ripe. But if, like me, you have a tendency to buy too many at a time and the fruits ripen before you have had a chance to eat them at their best, a small batch of apricot jam is usually a good way to use up excess (and over-ripe) apricots. Another option is this lovely Apricot Crumble Cake.

This happens to be a very versatile recipe, one which I often use with different fruits, depending on what is in season. I particularly love this cake with red plums which tastes so comforting when served warm with a vanilla custard on the side. But any stone fruit can be substituted in this cake, and I have even tried it successfully with tinned pear halves as a last minute dessert. And it seems that, no matter the type of fruit I use in this cake, the cake is almost always demolished in one sitting with barely a crumb leftover. I might need to play around with the quantities to make it a bigger cake next time!

Apricot Crumble Cake
Prep time
Cook time
Total time
Recipe adapted from Everyday by Bill Granger
Serves: Serves 6
  • For the cake:
  • 140 g (5 oz) plain flour
  • 2 teaspoons baking powder
  • 50 g (1/4 cup) caster sugar
  • ½ teaspoon ground cinnamon
  • 1 egg
  • 3 tablespoons full cream milk
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 85 g (3 oz) unsalted butter, melted
  • about 6-9 ripe apricots (preferably still firm)

  • For the crumble:
  • 40 g (1/3 cup) plain flour
  • 1 teaspoon ground cinnamon
  • 35 g (1¼ oz) caster sugar
  • 35 g (1¼ oz) cold unsalted butter, cubed
  1. Preheat the oven to 180°C (350°F).
  2. Grease and line the base of a 20 cm (8 inch) round springform cake tin.
  3. Place the flour, baking powder, ground cinnamon and sugar into a large bowl.
  4. In a large jug or mixing bowl, whisk together the egg, milk, vanilla and melted butter.
  5. Gently mix the liquid ingredients into the dry ingredients until everything is incorporated.
  6. Spoon the mixture into the cake tin.
  7. Halve the apricots and remove the seed. Arrange the apricots, cut-side facing up, on top of the batter, and gently press them into the batter.
  8. Make the crumble topping by placing the flour, ground cinnamon, sugar and butter into a large bowl. Rub the butter into the other ingredients with your fingertips until you have a mixture resembling wet sand.
  9. Sprinkle the crumble topping over the apricots.
  10. Bake for 35-40 minutes, or until the crumble is lightly golden and a skewer inserted in the centre comes out clean.
  11. Leave the cake to cool in the tin on a wire rack for about 10 minutes before serving warm or transferring to a wire rack to cool completely.

Cook’s Notes

The ground cinnamon in the cake and crumble are optional, but I find that it goes well with most fruits so I often leave it in.

Share your photos!

If you have tried this recipe, I would love to hear how it turned out! Please leave a comment below and share your photos on Instagram, Facebook or Twitter using #eatlittlebird


  1. Katrina 8 June 2016

    I definitely need to bake more with apricots! Especially with cake recipes like this out there!

    • Eat, Little Bird 9 June 2016

      Thanks, Katrina! It’s one of my favourite cakes to make when apricots are in season 🙂

  2. I am dying to try this! I made an apricot tart over the weekend that was a total bust, so I am determined to start over and make something with apricots that tastes great.

    • Eat, Little Bird 9 June 2016

      Oh dear! What happened? I made a different crumble cake yesterday where the crumble disappeared into the cake … it had never happened to me before but I blame it on the recipe! 😉 Hope you will enjoy this recipe!

  3. Beeta @ Mon Petit Four 10 June 2016

    This is beautiful! I love doing crumbles because of the, well, crumble topping! :p I also love using stone fruit in a tarte or cake tatin. Thanks for sharing this lovely recipe <3

    • Eat, Little Bird 18 July 2016

      Me too! I can never go past a crumble cake – they are just so comforting 🙂

  4. Paula 12 June 2016

    Oh, yes with red plums must be great too!! Do you remember that recipe (I think it was Ottolenghi) you made with crumble and mascarpone (at least when I made your recipe I used mascarpone). It was soooo delicious….

    Cinnamon is not optional!! 😛

    Have a nice end of weeken Thanh!!!!

    • Eat, Little Bird 21 June 2016

      My husband would say the same … cinnamon is never optional! 😉 I make the Ottolenghi cheesecake recipe quite frequently, especially when we have guests over. The crumble is soooo delicious!

  5. Hannah Jade 10 July 2016

    This is beautiful! So easy to get fruits in cake wrong (hellooooo soggy slices) but you’ve clearly nailed it!

    • Eat, Little Bird 18 July 2016

      Thank you! No soggy bottoms in the cake 😉 This is one of my favourite cake recipes for using fruit.


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