Apricot crumble cake with cinnamon

For the apricot crumble, first prepare the sponge batter. Cream the softened butter with the sugar and vanilla sugar until fluffy. Beat in the eggs one at a time and mix briefly until combined. Stir in the flour mixed with the baking powder and a pinch of salt, then pour in the milk. You get a smooth, moist, easily spreadable batter.

Preheat the oven to 180 °C. Line a deeper baking sheet with parchment paper. Pour the batter onto it and spread it into an even layer all the way to the corners.

Wash the apricots, cut them in half, and remove the pits. Arrange the halves cut-side up close together over the whole batter. Press them in gently so they stay in place while baking.

For the crumble, mix the flour with the sugar and ground cinnamon in a bowl. Add the cold butter cut into cubes. Rub the ingredients between your fingertips into a coarse crumble with larger clumps.

Scatter the prepared crumble evenly over the apricots across the whole cake.

Bake in the preheated oven for 35 to 40 minutes, until the crumble turns golden and a skewer inserted into the base comes out clean. Let the baked cake cool completely, then cut it into squares.