Golden Apricot Tea Cake with Almond Streusel

Ingredients

• 2 cups flour, sifted
• 1 cup dried apricots, chopped
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 cup milk
• 2 large eggs, beaten
• 1 teaspoon vanilla extract

• 1 cup sliced almonds
• 1 cup brown sugar, packed
• 1 cup flour
• 1 cup unsalted butter, cold, cubed
• 1 teaspoon ground cinnamon

Method

1. 01
   Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. 02
   In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
3. 03
   In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. 04
   Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
5. 05
   Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. 06
   Fold in the chopped dried apricots. Pour the batter into the prepared cake pan, spreading evenly.
7. 07
   To make the almond streusel, combine the sliced almonds, brown sugar, flour, and ground cinnamon in a small bowl. Cut in the cold cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
8. 08
   Sprinkle the almond streusel evenly over the cake batter.
9. 09
   Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. 10
    Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.