There’s something truly magical about a traditional German Apricot Crumb Cake, or “Aprikosen-Streuselkuchen” as it’s known in its homeland. This delightful dessert combines the tartness of fresh apricots with the buttery goodness of crumbly streusel topping. It’s a perfect balance of flavors and textures that makes each bite a journey to the heart of Germany.
I first discovered this gem while visiting a quaint bakery in Bavaria, and it quickly became a favorite. The apricots’ natural sweetness pairs beautifully with the rich, buttery crumbs, creating a cake that’s both comforting and sophisticated. Whether you’re enjoying it with a cup of coffee or serving it as a dessert at a family gathering, this cake never fails to impress. Let’s dive into making this classic treat that brings a touch of German tradition to your kitchen.
Ingredients
For this delectable Traditional German Apricot Crumb Cake, you will need a well-rounded array of ingredients. Below are the specific items divided by their parts in the recipe.
Crumb Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, chilled and cubed
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk, room temperature
- 1 1/2 pounds fresh apricots, pitted and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Equipment
For making the traditional German Apricot Crumb Cake, you will need some essential kitchen equipment to ensure everything is prepared smoothly:
- Mixing Bowls: Various sizes for combining different ingredients.
- Hand Mixer or Stand Mixer: Useful for creaming butter and sugar and mixing the batter.
- Measuring Cups and Spoons: Accurate measurements are key to a perfect cake.
- Sifter: To ensure your flour and other dry ingredients are free of lumps.
- Rubber Spatulas: Ideal for scraping down the sides of bowls and folding ingredients.
- Cutting Board: For chopping apricots and other prep work.
- Paring Knife: To slice and pit the fresh apricots finely.
- 9×13 Inch Baking Pan: The size that’s traditionally used for this cake.
- Parchment Paper: To line the baking pan for easy removal and cleanup.
- Oven Mitts: Protect your hands when handling hot bakeware.
- Wire Rack: Crucial for cooling the cake evenly once it’s out of the oven.
Having the right equipment will streamline the baking process and give you the best results in creating an authentic Aprikosen-Streuselkuchen.
Directions
Follow these steps to create a delightful German Apricot Crumb Cake with ease and precision.
Prepare the Crumb Topping
- In a medium mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, and a pinch of salt.
- Add 1/2 cup of cold unsalted butter, cut into small cubes.
- Use a pastry cutter or your fingers to mix until the mixture forms coarse crumbs.
- Set the topping aside in the refrigerator to keep it chilled.
Make the Cake Batter
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large mixing bowl, cream together 1/2 cup of unsalted butter at room temperature and 3/4 cup of granulated sugar until light and fluffy.
- Add 2 large eggs, one at a time, beating well after each addition.
- Mix in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
- Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup of whole milk, beginning and ending with the dry ingredients.
- Mix until just combined, being careful not to overmix.
Prepare the Apricot Filling
- Wash and pit 4-5 fresh apricots, then cut them into quarters.
- In a small bowl, toss the apricot slices with 2 tablespoons of granulated sugar and 1 tablespoon of lemon juice.
- Let the apricot mixture sit for about 10 minutes to macerate and release their juices.
- Spread the cake batter evenly into the prepared baking pan.
- Arrange the apricot slices on top of the batter, pressing them slightly into the mixture.
- Sprinkle the chilled crumb topping evenly over the apricots and batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
- Allow the cake to cool in the pan on a wire rack before slicing and serving.
Tips for Perfect Apricot Crumb Cake
Selecting The Best Apricots
Choosing ripe and juicy apricots is crucial for this recipe. I prefer apricots that are firm yet slightly yielding to the touch. A golden-orange hue without green spots ensures the best flavor. Avoid overly soft or mushy fruits as they can release too much moisture during baking.
Preparing The Streusel Topping
To get the characteristic crumbly topping, I make sure my butter is cold. I cut it into small cubes before mixing it with flour and sugar. This maintains a perfect crumbly texture without melting into a paste. Using my fingertips, I quickly rub the butter into the dry ingredients until I achieve pea-sized crumbs.
Perfecting The Cake Batter
For a light and fluffy base, I cream butter and sugar until light and fluffy. Incorporating eggs one at a time ensures a smooth mixture. When adding dry ingredients, I alternate with milk to maintain the batter’s consistency. Overmixing can make the cake dense, so I mix just until combined.
Layering The Apricots
I pit and slice apricots evenly to ensure consistent baking. Spreading the slices in a single layer over the batter prevents uneven cooking. For added flavor, I sprinkle a bit of lemon zest over the apricots.
Baking Tips
Preheating the oven to 350°F is vital for even baking. I position the cake pan in the center of the oven to ensure uniform heat distribution. I avoid opening the oven door frequently as it can cause the temperature to drop, affecting the cake’s rise and texture.
Cooling And Serving
Once out of the oven, I let the cake cool in the pan for about 15 minutes before transferring it to a wire rack. This prevents it from becoming soggy. For the best flavor, I serve the apricot crumb cake slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage Instructions
To keep your traditional German Apricot Crumb Cake fresh and delicious, proper storage is essential:
- Cooling: After baking, allow the cake to cool completely on a wire rack. This prevents condensation and sogginess.
- Short-Term Storage: For short-term storage, place the cooled cake in an airtight container. Store it at room temperature for up to two days.
- Refrigeration: If you need to store the cake for longer, you can refrigerate it. Wrap the cake tightly in plastic wrap or place it in an airtight container. Refrigerated, the cake will stay fresh for up to five days.
- Freezing: For long-term storage, freezing is a great option. Wrap the cake securely in plastic wrap, then in aluminum foil to prevent freezer burn. Place the wrapped cake in a freezer-safe bag or container. The cake can be frozen for up to three months.
- Thawing: To thaw the frozen cake, transfer it to the refrigerator and let it thaw overnight. For a quicker method, let it sit at room temperature for a few hours. Avoid microwaving as it can alter the texture.
- Reheating: Enjoy the cake slightly warm by reheating individual slices in a preheated oven at 300°F for approximately 10 minutes.
Following these storage steps ensures your German Apricot Crumb Cake remains flavorful and moist, ready to enjoy at any time.
Conclusion
Crafting a traditional German Apricot Crumb Cake is a delightful experience that brings a touch of European charm to any kitchen. With the right ingredients and a bit of patience, you can create a dessert that’s both visually appealing and irresistibly tasty. Remember to follow the storage tips to keep your cake fresh and flavorful for as long as possible. Whether you enjoy it fresh out of the oven or after a few days, this cake is sure to impress. So go ahead and indulge in this classic treat—your taste buds will thank you!