Blueberry-Apricot Crumb Cake

I found fresh apricots at the farmer’s market last week and couldn’t pass them up.  A week went by and they remained untouched in the fridge, so I knew I had to do something with them soon or else my investment would go down the drain.  I was planning to make a coffee cake or crumb bars.  But then I was surprised with the discovery of some delicious fresh-picked blueberries in my fridge.  Turns out that my brother’s friend’s family went blueberry picking and picked 58 lbs (!!!) of blueberries and needed to find some people to pawn them off on.  So my ideas for an apricot coffee cake quickly turned into an blueberry apricot coffee cake.

After some internet searching, I came across Dorie Greenspan’s recipe for Blueberry Crumb Cake and finally decided to try one of her recipes after hearing their magnificence throughout the blogging world (i.e. Tuesdays with Dorie).  But of course I changed some aspects of it due to my annoying inability to not follow recipes as written.

The Changes….put apricots in (and I am pretty sure that I did not substitute out blueberries, which means there was a ton of fruit in the cake), exchanged pecans for walnuts (because I like them better), nixed the nutmeg as well as decreased the cinnamon, zested 1/4 of a lemon (decided there were going to be too many competing flavors), and added an apricot glaze on top of it all (because some of the apricots took on a bit too much water during their swim in my efforts to remove their skin–I was blanching them…).  So here’s my version of her recipe…

Blueberry Apricot Crumb Cake

Inspired by a recipe by recipe by Dorie Greenspan

Crumb Ingredients

5 tbsp unsalted butter, room temp

1/4 cup sugar

1/3 cup packed brown sugar

1/3 cup all purpose flour

1/4 tsp salt

1/2 cup chopped pecans

Cake Ingredients

1.75 cups blueberries

1.5 cup apricots, skins removed, small dice

2 cups plus a handful of all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/8 tsp ground cinnamon

2/3 cup sugar

Zest of 1/4 lemon

3/4 stick unsalted butter, room temp

2 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

Apricot Glaze

Couple cooked fresh apricots, skinned removed.

Powdered sugar

Touch of milk

For the Crumb topping:

Using your hands, mix all ingredients minus the pecans until the mixture is well mixed (it’ll be a bit moist).  Mix in the pecans.  Set aside in the fridge until ready to use (cover!).

For the Cake:

Preheat your oven to 350 F and grease a 8×8 baking pan

Whisk together the dry ingredients.

Toss the blueberries and apricots with the handful of flour.

Mix the zest and sugar together with your hands in the bowl of your mixer.  Add the butter and mix (with your mixer) until light and fluffy.  Add the eggs one at a time–mixing well after each addition.  Add the vanilla and mix.

Next, alternate adding the flour mixture and buttermilk to the egg mixture.  (Add it in this order: flour, buttermilk, flour, buttermilk, flour)  Gently stir in the fruit with a spatula.

Pour the batter into the greased dish and crumble the crumb topping on top of the batter.  Bake for 65-80 minutes or until a toothpick will come out clean when tested.

For the Glaze:

Mince the cooked apricots.  Push through a sieve.  Mix powdered sugar and milk together until the mixture has a nice balance of sweet and tart.  Drizzle over the cake!

Despite all of the changes I made, it turned out really well.  The apricots are not a dominating flavor in the mix, but the apricot glaze definitely helps convey the apricots.  It is a very moist cake with a delightful crumb topping.

Oh and in case you were wondering–yes the cake is on a Modelo Especial box.  I went MacGyver on a leftover box in my attempt to have something to put the cake on…:)

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