Hi Marsha. Happy baking season. You know, that’s a good question, and I’d never thought about doing it that way. There is a German “Aprikosenkuchen” (Apricot Cake) in which you layer the apricots, but I think the batter is a bit different. Anyway, for this his batter, you’ll be fine. I would slice the apricots rather thinly, sprinkle them with a bit of sugar, and then layer them on top of the batter before adding the crumbs. That’s my guess, not having tested it. I hope that helps and you’ll have fun baking.

Hi! That sounds amazing, and the half-and-half combo is such a fun idea. Let the crumb cake cool on a rack for at least 1 hour, or until it’s completely cool to the touch. Store it loosely covered at room temperature for up to 2 days. If it’s warm out, refrigerate it and bring it back to room temp before serving so the topping stays tender.

I use Bonne Apricot Maman Preserve which is 13 oz. But I’ll admit, this one is a bit pricy and any other apricot preserve will work well, too. With this recipe, you’ll be good with any jar between 12 and 15 ounces. I just updated the recipe to link to my favorite, but I’ve also used off-label store brands before. Hope that helps. 🙂

Hi Debbie, great question! Thank you. I just updated the post and added a section to the blog post on how to store Streuselkuchen properly. Your hunch was good. It’s best if you store it in an airtight container in a cool dark place (not in the fridge). Thank you and happy New Year. 🙂

I love this question! I’ve never tried, but I don’t see why not.
I would probably cut the amount of crumbs in half, though. But tell you, what this question comes a great time.
My dad is visiting from Germany at the moment, and he loves everything cherry, and his mid-afternoon “coffee and cake”, so I might just try making it and report back. Stay tuned. 💖

Hi Maike!
Do you think I could make cupcakes from the batter? Your recipe sounds delicious!
Thank you!
Beth

I’m so glad you enjoyed the recipe, Kristine. Thank you for the feedback. You’re making a really good point. In fact, I have been working on updating this recipe for a few weeks (coming soon to the site). And I will add more information about baking times.
Until early 2021 I used a GE Profile Range (gas-powered), which looking back always baked very fast. However, my new oven is a GE Cafe, and I have experienced longer bake times.
I’ve made five batches (good thing my husband likes cherry crumble ;-)) and I’ve gotten the most consistent results at 35 minutes. But I can see how it might take longer in a different oven. Thank you again for sharing. 💖