Apricot Cake With Pumpkin Seed Crumble

• 4 1/3 cups + 1 tbsp all purpose flour
• 1 3/4 cups sugar
• 7 tbsp butter
• 1 1/2 cups pumpkin seeds, finely ground
• 2 tsp vanilla extract
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 2 cups carrots, peeled and grated
• 1 2/3 cups natural yogurt
• 3/4 cup oil
• 1 (14 oz can) apricots, drained and cut into cubes
• 4 oz dark chocolate, coarsely chopped

1. Preheat the oven to 325u0b0F. To make the crumble topping, knead together 2/3 cup of flour, 1/4 cup of sugar, the butter and ground pumpkin seeds.
2. To make the batter, mix 3 2/3 cups of flour, 1 1/2 cups of sugar, the vanilla extract, baking soda, baking powder, cinnamon and salt. In another bowl, mix the carrots, yogurt and oil. Combine the flour and carrot mixtures with a hand mixer. Dust the apricot cubes with flour and stir the into the mixture. Pour the batter into a greased and floured 10 inch springform cake ring. Evenly distribute the pumpkin seed crumble on the top and bake for about 1 hour.
3. Take the cake out of the oven and leave it to cool for 1 hour. Turn it out of the cake pan and leave it to cool for 2 hours. Melt the chocolate over a double boiler. Decorate the cake with the chocolate and let it dry before serving.

sugar, butter, pumpkin seeds, vanilla, baking soda, baking powder, ground cinnamon, salt, carrots, natural yogurt, oil, chocolate

Taken from recipes-plus.com/api/v2.0/recipes/21954 (may not work)