Apricot Crumble Cake

Ingredients

• Ground cinnamon (1/2 teaspoon)
• Brown sugar (1/4 cup)
• Milk (1/2 cup)
• Vanilla extract (1 teaspoon)
• Egg (1, beaten)
• Salt (1/4 teaspoon)
• Baking powder (1 1/2 teaspoons)
• Unsalted butter (1/2 cup, cold and cubed)
• Granulated sugar (3/4 cup)
• All (purpose flour - 1 1/2 cups)
• Apricots (6-8 fresh apricots, pitted and sliced)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine the flour, granulated sugar, baking powder, and salt.
3. Add the cold cubed butter to the dry ingredients and use your fingers or a pastry cutter to cut it into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the beaten egg, vanilla extract, and milk.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Spread half of the cake batter evenly into the prepared cake pan.
7. Arrange the sliced apricots on top of the batter.
8. In a small bowl, mix together the brown sugar and ground cinnamon.
9. Sprinkle the cinnamon sugar mixture over the apricots.
10. Drop spoonfuls of the remaining cake batter over the apricots and cinnamon sugar.
11. Sprinkle the crumble mixture evenly over the top.
12. Bake for 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
13. Allow the cake to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
14. Serve the apricot crumble cake warm or at room temperature. Enjoy!