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+ servings
Apricot Preserves Crumb Cake
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings: 1 9 inch cake
Author: MaryAnn Dwyer
  • Crumb Topping:
  • 1/2 cup light brown sugar firmly packed
  • 1/4 cup granulated sugar
  • 2 1/2 tsp. ground cinnamon
  • 1/2 tsp cardamon
  • 1/2 cup 1 stick unsalted butter, melted
  • 1 1/4 cups all-purpose flour
  • Cake:
  • 3/4 cup unsalted butter 1 1/2 sticks, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 13 oz. jar Bonne Maman Apricot Preserves
  • confectioner's sugar for sprinkling if desired
  1. Preheat oven to 350 degrees. Spray a 9 inch springform pan with non-stick cooking spray. Set aside.
  2. Crumb Topping: In a medium bowl, combine sugars, cinnamon and cardamon. With a fork, stir in melted butter until well combined. Add flour and mix until crumbly. Set aside.
  3. Cake: In bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar at medium speed until fluffy, about 4 minutes scraping down the sides of the bowl when necessary. Add eggs, one at a time, beating well after each addition. Add vanilla and sour cream and beat until well combined.
  4. In a medium bowl, whisk together flour, baking powder, baking soda and salt. With mixer on low, slowly add flour mixture to butter mixture.
  5. Spread batter into prepared pan evening top with a knife. Spoon the preserves over the batter, spreading to the edges of the pan. Sprinkle with the crumb mixture topping evenly over the batter.
  6. Bake for 50-55 minutes until a pick inserted in the center comes out clean. Cover loosely with foil if crumbs begin to brown too much. Let cool in pan for 10 minutes. Remove from pan and let cool on wire rack. Sprinkle with confectioner's sugar, if desired.