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Recipe Detail Page
Apricot Streusel Cakes
Early Summer 2017
These one- or two-bite cakes are moist, sweet and tart all at the same time. Ripe but slightly firm apricots are best. Use orange oil (not extract) if you can—it packs a punch of flavour. The Boyajian brand can be found in some specialty grocery stores. The cakes are very tender, so to make removal of muffin liners a little easier, freeze the cakes for 5 or 10 minutes or just until the outer edges have firmed up. Finish with whipped cream and a drizzle of honey.
Makes 36 mini-cakes
STREUSEL
⅓ cup (80 mL) all-purpose flour
⅓ cup (80 mL) sugar
¾ tsp (4 mL) cinnamon
3 tbsp (45 mL) unsalted butter, at room temperature
CAKE
1¼ cups (310 mL) all-purpose flour
1 tsp (5 mL) baking powder
½ tsp (2 mL) salt
½ cup (125 mL) unsalted butter, at room temperature
¾ cup plus 2 tbsp (205 mL) sugar
1 egg, at room temperature
1 egg yolk, at room temperature
½ tsp (2 mL) vanilla
½ tsp (2 mL) orange oil, or the zest of 1 orange
6 tbsp (90 mL) buttermilk, at room temperature
1½ cups (375 mL) diced fresh apricots (about 4 large apricots), plus 1 tbsp (15 mL) all-purpose flour
Whipped cream and honey for garnish
1. Place the oven rack in the middle position and preheat the oven to 350°F (180°C). Line a 36 mini-muffin tin with liners and set aside.
2. For the streusel, combine the flour, sugar and cinnamon in a small bowl. Add the butter, and work in with your fingertips until the mixture clumps together. Set aside.
3. For the cake, combine the flour, baking powder and salt in a medium bowl and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and yolk and beat another 1 to 2 minutes until combined, scraping down the bowl once or twice. Add the vanilla and orange oil and mix to combine. On low speed, add the flour mixture alternately with the buttermilk, beginning and ending with the dry. Stop the mixer just before the flour is fully incorporated. Remove the bowl from the machine and mix with a rubber spatula until the batter is smooth. It will be quite thick.
4. Separately toss the diced apricots with the 1 tbsp (15 mL) of flour, then add to the batter. Mix gently with a rubber spatula until the apricots are evenly distributed.
5. Using 2 spoons, divide the batter among the muffin tins, then top with the streusel.
6. Bake the cakes until golden brown and firm on top, about 30 to 35 minutes. Cool on a wire rack.
7. Peel the liners off carefully. Just before serving, top the cakes with a small dollop of whipped cream and a drizzle of honey. (The cakes can be baked 1 day ahead and stored in a sealed container at room temperature.)
Makes 36 mini-cakes
