Moist Apricot Streusel Cake (with Poppy Seeds)

This super moist apricot streusel cake with poppy seeds is fluffy, fruity and on top of it so easy to make. The sweet, slightly sour apricots go perfectly with the sweet streusel cake.
This apricot poppy seed cake is perfect for a sunny summer day!

I am a hugeee apricot lover. Now that they're in season and up close, I can't get enough of them. They are fruity, slightly juicy, sweet and sour at the same time and taste like summer.

One of my favorite recipes with this delicious fruit ist this moist Apricot Streusel Cake with Poppy Seeds. My mom used to make it all the time when we were kids. As quickly as she prepared it, it was eaten again.

This easy apricot streusel cake tastes best fresh, still a little warm. This way the streusel are nice and crunchy, the apricots are juicy and the poppy seed cake is fluffy and soft. Mmmm.

Apricot Streusel Cake - Ingredients

• Eggs. The eggs need to be at room temperature.
• flour. I love using spelt cake flour but I know that it's not a common type of flour outside Austria. You can use all-purpose flour just as well.
• sugar. Light brown sugar tastes best in this apricot streusel cake recipe because of it's slight caramel flavor. Alternatively you can use granulated sugar.
• poppy seeds. Use whole, unsweetened poppy seeds for this apricot cake.
• oil. Use a high quality oil with a neutral flavor.
• butter. You need the butter for the streusel. It should be cold. This way the streusel will be perfectly crunchy and keep their shape.
• apricots. You need fresh, ripe and sweet apricots, cut in half and seed removed.
• salt. The salt ensures a full flavor in both the cake batter and the streusel.

Apricot Streusel Cake with Poppy Seeds - Tips & FAQ

• Quickly stir the dry ingredients into the dough. This ensures that the poppy seed cake will be soft and fluffy after baking.
• Place the halved apricots close together. The apricot and poppy seed cake tastes better the more fruit is placed on it. 🙂 You don’t need to press them into the dough, just place them on top. The dough rises during baking and causes the apricots to disappear a little anyway.

Can I bake this Apricot Cake a day in advance?

Yes. BUT. I recommend baking this cake as close as possible to the serving time. The streusel are the crispiest, the apricots are the juiciest and the dough is the fluffiest when it's freshly baked.

The cake still tastes wonderful the next day, but the crumbles wont be as crunchy because of the juicy fruit.

You are looking for more delicious cake recipes - THIS WAY:

• Pear Cake with Coconut Streusel
• Moist Poppy Seed Sour Cream Cake
• Moist Lemon Streusel Muffins (with Yoghurt)

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5 from 4 Ratings

Moist Apricot Streusel Cake (with Poppy Seeds)

This super moist apricot streusel cake with poppy seeds is fluffy, fruity and on top of it so easy to make. The sweet, slightly sour apricots go perfectly with the sweet streusel cake.

Prep Time15 minutes mins

Cooking / Baking Time40 minutes mins

Total55 minutes mins

Servings: 12 medium

Equipment

• 1 food processor
• 1 baking tray lined with parchment paper

Ingredients

Dough

• 4 large Eggs
• 120 g sugar light brown sugar or granulated sugar
• 160 g poppy seeds whole seeds, unsweetened
• 180 ml oil neutral flavor
• 100 g flour all purpose flour or cake spelt flour
• 2 tsp baking powder
• ¼ tsp salt
• 12 medium fresh apricots divided in half, seeds removed

Streusel

• 50 g butter cold (1 cup = 240 ml)
• 50 g sugar light brown sugar or granulated sugar
• 90 g flour all purpose flour or cake spelt flour
• 1 pinch of salt

Instructions

• Preheat the oven to 180°C / 356 °F. Line or grease a cake tin (approx. 25 x 25 cm / 10x10 inches) with baking paper.
• For the streusel, put all the ingredients in a bowl and “crumble” with your fingers. Alternatively, you can put the ingredients in a blender and mix briefly until everything is combined. Chill in the refrigerator until the dough is ready.
• Separate the eggs. Place the egg whites and salt in a clean bowl and beat with a hand mixer or in a food processor with a whisk until stiff. Set aside.
• Beat the yolks and sugar in a separate bowl with a mixer until fluffy. Slowly add the oil and continue mixing until everything is combined.
• Mix poppy seeds, flour and baking powder together. Fold into the yolk mixture using a whisk, alternating with the egg whites.
• Pour the dough into the cake pan. Top with the apricots (cut side up) and finally with the streusel. Bake for 30-40 minutes until the streusel have turned into a light golden color (toothpick test). Let cool to room temperature and enjoy.