Apricot Butter Cake With Hazelnut Sprinkles – a delicious recipe with flour, sugar, butter, egg, milk, yeast. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix 4 1/3 cups of flour, 1/4 cup of sugar, a pinch of salt, 3 tbsp of butter and the egg in a bowl. Warm the milk, dissolve yeast in it and stir into the flour mixture. Knead with the dough hook of a stand mixer for 2 mins, or until a smooth dough forms. Cover and keep in a warm place for 30-40 mins.
2
Briefly knead the dough on a floured work surface and roll it out to fit a greased and floured 13 x 16 inch baking pan. Cover and keep in a warm place for another 20 mins.
3
Mix the remaining flour, butter, sugar, a pinch of salt and the chopped nuts in a mixing bowl. Mix first with the dough hook and then crumble by hand. Place in the fridge. Preheat the oven to 400u00b0F.
4
Spread the risen dough evenly with the apricot jam and apricot pieces and gently press them down. Sprinkle with the hazelnut crumble and bake the cake for 20-25 mins. Allow to cool in the pan, and serve.
1319
kcal
Calories
52
g
Fat
185
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 1/2 cups all-purpose flour, 2/3 cup sugar, 1 cup butter, softened and diced, 1 None egg, and more.
Yes, Apricot Butter Cake With Hazelnut Sprinkles falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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