Cherry-Apricot Cake

Ingredients

• 175 g soft butter
• 175 g sugar
• 4 eggs
• 1 pinch salt
• 1 tsp Baking powder
• 350 g flour
• 75 ml milk
• butter (for the pan)
• flour (for the pan)
• 2 tbsp ground almonds
• 250 g sour cherries (canned)
• 250 g apricots (canned)
• 50 g flour
• 50 g ground almonds
• 2 tbsp sugar
• 50 g butter

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat. Grease a springform pan with butter and dust it with flour.

2. 2.

   For the batter, cream the soft butter until fluffy. Alternately fold in sugar and eggs, then add salt. Gradually mix in baking powder, flour, and milk, stirring briskly until a smooth, spreadable dough forms. Pour into the prepared pan and level the surface. Sprinkle with almonds. Evenly distribute the drained fruit on top of the batter.

3. 3.

   For the crumble topping, combine flour, almonds, and sugar. Add small pieces of butter and rub between your hands until crumbly, forming a crumble mixture. Scatter over the fruit and bake in the preheated oven for about 45 minutes (check with a toothpick).

4. 4.

   Remove from the oven, let cool, then cut into slices and serve.