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.
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Crumb Cake with Apricot Filling and Chocolate Drizzle
- Prep Time: 15 min
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 9 1x
- Category: Coffee Cake
- Method: Baking
- Cuisine: American
Description
A delicious crumb cake with an apricot filling and chocolate drizzle
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
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.
Keywords: crumb cake, coffee cake, crumb cake with chocolate, best crumb cake
