Apricot Crumble Coffee Cake

for the coffee cake batter -

140g / 1c unbleached all purpose flour

50g / 1/4c granulated sugar

10g / 2tsp baking powder

2g / 3/4tsp ground cinnamon

pinch of salt

1 large egg

60g / 1/4c nondairy milk

4g / 1tsp vanilla extract

85g / 6tbs unsalted butter, melted + cooled

4-6 ripe apricots

for the crumble -

80g / 1/2c unbleached all purpose flour

5g / 2tsp ground cinnamon

70g / 1/3c granulated sugar

85g / 6tbs unsalted butter, melted + cooled

pinch of sea salt

make it

preheat oven to 350F

in a medium mixing bowl, whisk flour, sugar, baking pow, cinnamon, and salt for coffee cake batter.

in separate mixing bowl, for whisk egg, nondairy milk, vanilla, and melted + cooled butter.

add the wet mix into the dries and whisk until fully incorporated, no bits of flour remain on base of bowl.

grease + parchment line an 8inch cake pan, add coffee cake batter into the cake pan, smoothing the surface evenly.

in another mixing bowl, whisk crumble ingredients until combined + crumbly

spread half of the crumble mix onto the batter

halve + slice apricots into wedges, arrange evenly onto batter + crumble, top with remaining crumble mix

bake coffee cake at 350F for 30-40 min, at 30 min begin checking with a toothpick for proper doneness (only a few crumbs cling to toothpick) not quite done, check every 5 min until toothpick comes out clean

allow cake to cool for 15 min before removing from pan. enjoy warm.