Crumb Cake Recipe with Apricot Filling and Chocolate Drizzle

I do love a good crumb cake. I’ve been experimenting and I combined two recipes to come up with a cake that I truly think is the best coffee cake I’ve had. But then I decided to amp it up even more! I added a layer of apricot jam and what do you know – it’s even better crumb cake recipe than before!

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Crumb Cake Recipe with Apricot Jam and Chocolate Drizzle

Serves 9

For the crumb topping:

1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
two large dashes cinnamon
1/2 cup unsalted butter, melted and warm
1 1/4 cups all purpose flour
large pinch salt

For the cake:

3/4 cups sugar
1/4 cup canola oil
1 egg
1/2 tsp pure vanilla
1/2 cup milk
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup apricot fruit spread or jam

For the drizzle:
2 TBS chocolate chips
2 tsp unsalted butter

2 TBS powdered sugar

Preheat the oven to 350°
Grease an 8″ x 8″ square baking dish.

Make the crumb topping:

• Melt the butter over medium high heat on the stove and set aside.
• Mix the topping ingredients together in a bowl and combine well. Add the warm butter and stir. Set aside until needed.

Make the Cake

• Mix the flour, baking powder and salt in a bowl and set aside,
• Place the sugar and oil in a stand mixer with the paddle attached. Beat on medium speed until well mixed.

• Add the eggs and beat until lemon colored and well aerated.
• Add the flour and milk into the egg/sugar mixture and mix until it just comes together.

• This is a very thick batter. Add it to the prepared pan and spread it evenly.

• Top with the apricot jam/spread.

• Take handfuls of the crumb topping mixture and break it into rather large pieces and cover the apricot jam/fruit spread.
• Bake for about 30 – 40 minutes or until the top is nicely browned and a toothpick comes out clean.
• Let cool a bit and sprinkle with powdered sugar.

• Melt the ingredients for the chocolate drizzle over medium low heat until well combined.
• Drizzle over the cake with a fork.

How Was the Crumb Cake Recipe?

As I noted above I’ve been playing with this crumb cake recipe for a bit and I think I’ve hit the perfect place with it now. The simple, yet moist base cake, the sweet/tart apricot spread/jam, the rich, buttery crumbs and then that chocolate drizzle. It’s nirvana if you ask me.

I also made a chocolate strawberry crumb cake that was very tasty. And my experiments in crumb cake recipes didn’t stop with jam fillings! I also made a pumpkin crumb cake that was out of this world – you don’t have to wait for fall to try it either! When I found a can of pumpkin in the pantry the recipe was born.

Crumb Cake with Apricot Filling and Chocolate Drizzle

• Author: Patty@bookscookslooks.com
• Prep Time: 15 min
• Cook Time: 40
• Total Time: 55 minutes
• Yield: 9 1x
• Category: Coffee Cake
• Method: Baking
• Cuisine: American

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Description

A delicious crumb cake with an apricot filling and chocolate drizzle

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Scale 1x2x3x

Ingredients

For the crumb topping:

1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
two large dashes cinnamon
1/2 cup unsalted butter, melted and warm
1 1/4 cups all purpose flour
large pinch salt

For the cake:

3/4 cups sugar
1/4 cup canola oil
1 egg
1/2 tsp pure vanilla
1/2 cup milk
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup apricot fruit spread or jam
For the drizzle:
2 TBS chocolate chips
2 tsp unsalted butter

2 TBS powdered sugar

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Instructions

Preheat the oven to 350°
Grease an 8″ x 8″ square baking dish.

Make the crumb topping:

• Melt the butter over medium high heat on the stove and set aside.
• Mix the topping ingredients together in a bowl and combine well. Add the warm butter and stir. Set aside until needed.Make the cake:
• Mix the flour, baking powder and salt in a bowl and set aside,
• Place the sugar and oil in a stand mixer with the paddle attached. Beat on medium speed until well mixed.
• Add the eggs and beat until lemon colored and well aerated.
• Add the flour and milk into the egg/sugar mixture and mix until it just comes together.
• This is a very thick batter. Add it to the prepared pan and spread it evenly.
• Top with the apricot spread.
• Take handfuls of the crumb topping mixture and break it into rather large pieces and cover the apricot spread.
• Bake for about 30 – 40 minutes or until the top is nicely browned and a toothpick comes out clean.
• Let cool a bit and sprinkle with powdered sugar.
• Melt the ingredients for the chocolate drizzle over medium low heat until well combined.
• Drizzle over the cake with a fork.

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Keywords: crumb cake, coffee cake, crumb cake with chocolate, best crumb cake