Apricot Crumbcake

* Exported from MasterCook *

Apricot Crumbcake

Recipe By : Cooking Live Show #8890
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
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cake batter:
1 stick unsalted butter -- softened
3/4 cups sugar
1 teaspoon vanilla extract
1 egg
3 egg yolks
1 1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
8 pitted and quartered apricots
crumb topping:
1 1/4 cup unbleached all-purpose flour
1/3 cup sugar
1/4 teaspoon cinnamon
1 stick unsalted butter -- melted

Preheat oven to 350 degrees. Butter a 10-inch round cake pan, 2-inches
deep and line the bottom with a disk of parchment or wax paper.

In a large mixing bowl, beat the butter and sugar until light and
soft. Add the egg and continue beating until light. Add the yolks one
at a time, beating well between each addition. Beat in the vanilla.
Sift together the flour and baking powder and stir into the batter.
Spread the batter evenly in the prepared pan.

Arrange the apricots skin side down on the batter in concentric rows,
overlapping slightly, leaving a margin of about 1-inch around the
edge. Don't be concerned if the apricots mounds slightly in the center
of the cake, the top will even out as the cake bakes.

For the crumbs, mix the flour, sugar and cinnamon in a bowl. Melt the
butter and stir it in evenly. Rub the mixture to coarse crumbs by
hand. Scatter the crumbs over the apricot and the batter at the edges
as evenly as possible. Bake the cake 1 hour until a knife point
inserted in the center emerges clean. Cool the cake in the pan for
about 15 minutes and invert a plate on it. Invert onto the plate and
lift off the pan. Peel off the paper and invert a rack on the cake.
Invert onto the rack and cool.

Variations: Substitute 8 pitted and quartered plums or 3 cups fresh
cut pineapple.




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