62grams/ ⅓ rd cup plus 1 tablespoon packed brown sugar
75grams/ 5 tablespoons buttermelted
For the cake batter
10-12Ripe Fresh Apricotssee notes
203grams /1¾th cup All-Purpose Flour
50grams /½ cup almond flour
To mix in another bowl
232grams / 1 cup Yogurtsee notes
190 grams¾ cup plus 2 tablespoons granulated sugar, i have used organic cane sugar
100ml / ½ cup oil of choicewithout strong flavor
Zest of one small lemonit is optional but recommended
½teaspoonalmond extractskip if unavailable
For making the crumb topping
Mix everything called for the crumb topping by spoon or your hand until crumb-like texture. Place it in the fridge for at least 15 minutes or until use. You can make crumb topping weeks ahead of time.
Wash gently and pat them dry. Cut in a circle and take off the pit. Set aside in the fridge until use.
For the cake batter
Preheat the oven to 350 deg F or 180 degrees C for at least 15 minutes.
Grease a 9” spring-form pan with oil and dust it with flour on the base and the sides.
Cream the sugar, water, and yogurt until the sugar is completely dissolved. Add oil, lemon juice, vanilla, almond extract, and whip well until oil is emulsified.
In another bowl sift all dry ingredients and give it a quick mix. Add in the lemon zest.
Now, slowly add sifted flour fold into the wet ingredients. Fold the dry ingredients in the wet ones with a spatula or whip it with a hand blender/stand mixer until lump-free and smooth.
Do not over mix. The batter should be a thicker droppable consistency as compared to a normal cake batter.
Now top it with the apricots in a single layer to cover the top of the cake.
Next comes the crumb topping. Crumble with your hands and sprinkle the mixture evenly over the apricots. Now apply gentle pressure and press the crumbs lightly to evenly spread it.
Bake in preheated oven for 60-70 minutes or till a toothpick inserted into the cake comes out with fewer crumbs, not sticky batter.
If the top is browning quickly then slip a foil sheet on the top of the cake after 50 minute mark. My cake was cooked at 65 minutes.
You may start checking if it is done after 55 minutes by inserting a toothpick at 2-3 areas of the cake apart from the center to make sure it is cooked through.
Let it cool in the pan completely. Cover the cake loosely with clean muslin or dishcloth to prevent it from drying as it cools to room temperature.
Now loosen the inner circumference of the pan with a butter knife and gently release the spring form pan. Refrigerate until eating.
Important points to consider
I have used homemade Indian-style yogurt which isn't super thick as store-bought or greek yogurt. So if you are using those, you may have to add more water by a couple of tablespoons to get the droppable consistency of the batter.
Use a springform pan as we are not inverting this cake.
Almond flour is not an almond meal. Please use flour.
Lemon zest just makes this fruit-filled cake more amazing. Consider adding it.
Do the toothpick test poking a couple of times in different areas of the cake to ensure it is cooked through.
Make-Ahead Of Time Crumb Topping
You can save your time by making this crumb blend ahead of time.
It will stay good in the fridge for a week and in the freezer for 4-5 months.
Just let it come to room temperature before using it so that it is easy to handle.
Easy possible substitutes
Swap yogurt with sour cream, you will have to add 2-3 tablespoons or more extra liquid as well.
Swap all-purpose flour with wheat pastry flour or atta. Again you will need a few tablespoons of extra liquid.
Skip lemon zest and juice. Instead use vinegar.
How to make it Vegan?
Just swap the dairy butter with a vegan one.
Substitute yogurt with almond or coconut yogurt.
I have used organic sugar, which is already vegan so no substitutions!