Crumb Cake

Ingredients

• 400 g spelt flour
• 6 tbsp whole grain sugar
• 10 g fresh yeast
• 125 ml lukewarm milk
• 40 g softened butter
• 1 egg
• 1 pinch salt
• 300 g spelt flour
• 200 g whole grain sugar
• 50 g ground almonds (peeled)
• 0.5 tsp cinnamon
• 200 g butter
• 450 g fresh apricots

Instructions

1. 1.

   Sift the flour into a bowl and make a well in the center. Sprinkle 1-2 tbsp of sugar and crumble the yeast on top. Stir in 2-3 tbsp lukewarm milk, cover, and let the pre‑mix rest for about 15 minutes in a warm place. Then add the remaining sugar, butter, egg, and salt. Gradually pour in the rest of the milk and knead into a smooth dough.

2. 2.

   The dough should feel soft and lift from the bowl edges. Cover again and let it rise for about an hour until it doubles in volume.

3. 3.

   For the crumble mix flour, sugar, almonds, and cinnamon in a bowl. Melt the butter and drizzle it slowly while stirring with a fork to form small clumps. Set the crumble aside to cool.

4. 4.

   Wash the apricots, drain them, halve them, and remove the pits.

5. 5.

   Knead the dough once more. Butter and flour a baking tray, roll the dough out to about 1 cm thickness, and press up the edges slightly. Arrange the apricot halves on top of the dough and cover with the crumble. Cover with a kitchen towel and let rest for another 15 minutes.

6. 6.

   Bake the crumb cake in a preheated oven at 180°C (convection 160°C; gas: level 2–3) for about 25 minutes until golden brown.