Apricot Cake with Crumbs

Ingredients

• 500 g flour
• 1 pinch salt
• 0.5 cube yeast (21 g)
• 200 ml lukewarm milk
• 100 g butter
• 80 g sugar
• 1 egg
• flour for work surface
• 1 kg ripe apricots
• 250 g flour
• 125 g sugar
• 1 pinch Ground cinnamon
• 125 g melted butter

Instructions

1. 1.

   Mix the flour with salt in a bowl, create a well in the center, crumble the yeast into it and stir in 4 tbsp milk. Dust the rim with a little flour and let rise covered for 15 minutes in a warm, draft‑free spot.

2. 2.

   Add the butter, sugar, remaining milk and egg to the dough and knead until smooth. Let rise covered for another 45 minutes.

3. 3.

   Preheat the oven to 180 °C (350 °F) with top and bottom heat.

4. 4.

   Wash, halve, pit and cut the apricots into wedges.

5. 5.

   For the crumb topping mix flour, sugar, cinnamon and butter, then rub between your palms to form crumbs.

6. 6.

   Roll the yeast dough on a floured surface to sheet size and line a parchment‑lined baking tray with it. Arrange the apricot wedges on top and sprinkle with the crumb mixture. Bake in the preheated oven for about 45 minutes. Remove, cool, and serve.