Apricot Crumble Cake

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4.6 from 5 reviews

A delicious apricot cake topped with a cinnamon crumble topping. This Apricot Crumble Cake is perfect for using seasonal apricots, but you can easily substitute with other fruits.


For the apricot cake

For the crumble


  1. Preheat the oven to 180°C/350°F (without fan).
  2. Grease and line the base of a 20 cm (8 inch) round springform cake pan.
  3. Make the apricot cake by placing 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 pan.
  7. Halve the apricots and remove the seeds.
  8. Arrange the apricots, cut-side facing up, on top of the batter, and gently press them into the batter.
  9. Make the crumble topping by placing the ingredients into a large bowl. Rub the butter into the other ingredients with your fingertips until you have a mixture resembling wet sand.
  10. Sprinkle the crumble topping over the apricots.
  11. Bake for 35-40 minutes, or until the crumble is lightly golden and a skewer inserted in the centre comes out clean.
  12. Leave the cake to cool in the pan on a wire rack for about 10 minutes before serving warm or transferring to a wire rack to cool completely.

Kitchen Notes

You can substitute the fresh apricots for other seasonal fruits, such as:
* Plums, halved and stoned
* Peaches, halved and stoned
* Cherries, stoned
* Apples, thinly sliced
* Mixed berries
* Tinned pear halves

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.