Looking outside my window, it seems that summer is finally over. This past weekend I was still outside enjoying the sun, but today it’s grey and rainy in Munich. I can’t believe that the summer months have passed by so rapidly. Why does it always feel like summer has been way too short? Every year we make so many plans as soon as the first rays of sunshine arrive around July. And by September we wonder why we haven’t checked off even half of the to-dos on our summer activity list.
Although I am sad that summer is over, I am also looking forward to a more quiet and relaxed fall season. When you don’t feel like you have to be out and about all the time. When you cuddle up on your couch reading a good book. Or when you cook a warming meal (hello pumpkin soup and apple pie) in your cozy home.
But before ultimately transitioning into the fall season, I am celebrating summer fruits one more time with this red currant and apricot crumble cake. It combines everything I love about a delicious treat: a crumbly wholegrain base, a creamy layer of cream cheese, and lots of fresh fruit. I chose red currants because I like the sour flavor. And they pair incredibly well with the soft and sweet apricots. The recipe is inspired by Krautkopf – one of my favorite food blogs.
This red currant and apricot crumble cake is a real crowd-pleaser. And you can use whatever fruit that’s in season: any berries, peaches, or plums will work.
If you like crumbles, make sure you try these pumpkin cheesecake bars. Or if you want to take advantage of the last berries of this season, make these blueberry muffins or these vegan coconut berry tartlets.
Have fun baking!
Love,
Marion
Red Currant and Apricot Crumble Cake
Ingredients
- For the base/crumble:
- 700g whole-grain spelt flour
- 200g raw cane sugar
- 1 teaspoon sea salt
- 2 teaspoons baking powder
- 300g cold unsalted butter, cut in pieces
- For the filling:
- 300g red currants
- 40g raw cane sugar
- Seeds of 1 vanilla pod or 1 teaspoon vanilla extract
- 2 organic eggs
- 100g honey
- 600g full-fat cream cheese
- 2 tablespoons cornstarch
- 3 apricots
Directions
- Step 1 Preheat the oven to 180°C / 360°F. Grease a rectangular baking tray (25x35cm / 10×14 inch).
- Step 2 In a large bowl, mix flour, sugar, salt, and baking powder. Add the butter and mix well until dry crumbs form, using your hands or the paddle attachment of your stand mixer. The texture will be pretty dry, and the mixture will only hold together when you press it firmly between your fingers. That’s perfect as it will absorb the liquid from the filling when baked.
- Step 3 Transfer two-thirds of the mixture to the baking tray and press down firmly. Bake in the oven for 10 minutes.
- Step 4 In the meantime, mix the red currants (set aside a few for decoration) with sugar and set aside.
- Step 5 In a large bowl, beat the cream cheese until it’s creamy. Add honey, eggs, and vanilla, and mix again.
- Step 6 Add the cornstarch to the red currents and mix carefully.
- Step 7 Spread the cream cheese filling on top of the baked crumble base. Top with the red currants and the sliced apricots.
- Step 8 With the remaining flour mixture, create little crumbs by pressing the dough together with your fingers. Sprinkle them on top of the fruit, and bake the cake for 35 minutes or until golden brown.
- Step 9 Remove from the oven and let cool for 1 hour. Transfer to the fridge and let it sit for another two hours. Decorate with a few fresh red currants and enjoy.
