European Apricot Streusel Cake

This doesn't claim to be a traditional Italian recipe, forgive me. Let's just say it is more European in nature. My Olive Oil Lemon Cake makes the perfect base for the German-inspired streusel crumb topping, along with stewed apricots to add to its lusciousness. If you don't have apricots, substitute with other soft fruit, like plums, peaches or stewed apples.

I bake my Olive Oil Lemon Cake all the time. More often than I should? Nooo, never. However I very rarely leave the cake unadulterated, just as the recipe is written. I'll add seasonal fruit, nuts, extra spices, essences or frosting. So this time, with a large jar of my mum's homemade stewed apricots gleaming at me from the pantry, I had my new cake muse.

Whilst the streusel topping isn't strictly Italian, it is undoubtedly worth breaking the rules for. And since streusel is traditionally German, we'll call it a European-style cake. It's a fusion of cuisines really. And since I was breaking the rules, I added shredded coconut to the crumb. And I'm very glad I did - the texture is glorious.

If you are interested in how the Italians employ crumb toppings in their desserts, the region of Lombardia has a crunchy cake 'Sbrisolana' - which is more like biscuit (cookie) than soft cake.

Here's to breaking the rules.

EUROPEAN APRICOT STREUSEL CAKE

INGREDIENTS

Streusel topping

• ½ cup plain flour (all purpose)

• ¼ cup caster sugar (superfine)

• 2 tablespoons shredded or desiccated coconut

• dash cinnamon powder

• 60 g vegan butter

Apricot Cake

• 2 cups plain flour (all purpose)

• 1 teaspoon bicarbonate soda (baking soda)

• 1 cup white sugar

• 1 cup soy milk (or oat)

• juice and zest of 1 lemon

• ½ cup light-flavoured olive oil, sunflower or canola (or a combination)

• 1 teaspoon vanilla extract

• about 150-200 g preserved canned apricots, halved

METHOD

1. Preheat a fan-forced oven to 175°C. Grease or line a cake tin with non-stick baking paper. I suggest using a springform 20-25 cm round tin.
   

2. First, to make the streusel topping, combine the flour, sugar, coconut and cinnamon into a bowl. Add the butter in chunks and rub the butter into the dry until the mixture resembles coarse crumbs.
   

3. For the apricot cake, into a large bowl, stir together the flour and bicarb soda, then stir through the sugar.
   

4. Make a well in the centre and pour in the milk, lemon juice and zest. Allow the milk to curdle slightly before adding the oil and vanilla. Mix together until thoroughly combined and the batter is smooth. If the batter is a little too dry, add a dash more milk.
   

5. Pour into the prepared cake tin. Garnish the top of the cake with the apricot halves, pushing them into the batter slightly. Scatter over the streusel topping.
   

6. Bake in the oven for approximately 45-50 minutes or until a skewer comes out clean, especially checking the middle of the cake.
   

7. Allow to cool slightly in the tin and then transfer onto a cake rack to cool. This is lovely served both warm or at room temperature. It keeps fresh stored in the refrigerator in an airtight container for up to 4-5 days (if it lasts that long!).