Baked goods

Apricot and vanilla pudding crumb cake

A sheet-pan crumb cake with apricots and warm vanilla pudding layered between buttery crumbs, baked at 180°C (350°F). Makes 1 pan.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
30 min
Cook time
40–50 min
Total time
1 hr 10 min
Temperature
180 °C (350 °F)
Servings
1 sheet pan
Difficulty
Medium
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This apricot and vanilla pudding sheet cake requires no rolling: simply mix the dry ingredients with butter and an egg, then layer with pudding. Spread two-thirds of the crumb mixture in the pan and pour the still-warm vanilla pudding over it, then gently press apricot pieces into the pudding. Scatter the remaining crumbs on top and bake for 40–50 minutes at 180°C (350°F), until golden. Finish with a dusting of powdered sugar. You can substitute another favorite fruit for the apricots.

Ingredients

Crumb mixture

Pudding filling

Fruit

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Instructions

Tip: tap a step to mark it as done.

  1. Mix all the crumb mixture ingredients, including the butter. Cook the milk, pudding mixes, and sugar together to make the pudding. Line a sheet pan with parchment paper, spread 2/3 of the crumb mixture evenly over the bottom, and pour the still-warm pudding over it.

  2. Gently press the apricot pieces into the pudding and sprinkle with the remaining crumb mixture. Bake in a preheated oven at 180°C (350°F) for 40–50 minutes, until the top is golden.

  3. Dust the baked cake with powdered sugar.

Tip: Add cold, cubed butter to the dry ingredients and rub it into the flour just until fine crumbs form; the mixture must remain loose and crumbly. Scatter the remaining crumbs all the way into the corners of the pan so none of the pudding is exposed.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
196 kcal
Protein
3.6 g
Carbohydrates
30 g
of which sugars
14 g
Fat
7.1 g
of which saturates
4.3 g
Fiber
1.1 g
Salt
0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Sypaný marhuľový koláč s pudingom na plech

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