Apricot Crumble Cake
Serves: 4 to 6
A delicious apricot cake topped with a cinnamon crumble topping. This Apricot Crumble Cake is perfect for using seasonal apricots, but you can easily substitute with other fruits.
Ingredients
For the apricot cake
- 140 g (1 cup) plain flour , (all-purpose flour)
- 10 g (2 teaspoons) baking powder
- 50 g (¼ cup) caster sugar , (superfine sugar)
- ½ teaspoon ground cinnamon
- 1 egg
- 45 ml (3 tablespoons) milk
- 1 teaspoon vanilla extract
- 85 g (¾ stick) unsalted butter, melted and cooled slightly
- 5-7 ripe apricots
For the crumble
- 40 g (¼ cup) plain flour, (all-purpose flour)
- 1 teaspoon ground cinnamon
- 35 g (3 tablespoons) caster sugar, (superfine sugar)
- 35 g (2 ½ tablespoons) unsalted butter, cold and diced
Instructions
To Make the Apricot Cake
- Preheat the oven to 180°C/350°F (without fan).
- Grease and line the base of a 20 cm (8 inch) round springform cake pan.
- Make the apricot cake by placing the flour, baking powder, ground cinnamon and sugar into a large bowl.
- In a large jug or mixing bowl, whisk together the egg, milk, vanilla and melted butter.
- Gently mix the liquid ingredients into the dry ingredients until everything is incorporated.
- Spoon the mixture into the cake pan.
- Halve the apricots and remove the seeds.
- Arrange the apricots, cut-side facing up, on top of the batter, and gently press them into the batter.
To Make the Crumble Topping
- Measure the ingredients into a large bowl.
- Rub the butter into the other ingredients with your fingertips until you have a mixture resembling wet sand. Alternatively, use a pastry blender.
To Bake the Cake
- Sprinkle the crumble topping over the apricots.
- Bake for 35-40 minutes, or until the crumble is lightly golden and a skewer inserted in the centre comes out clean.
- Leave the cake to cool in the pan on a wire rack for about 10 minutes before serving warm or transferring to a wire rack to cool completely.
Kitchen Notes
- VARIATIONS
You can substitute the fresh apricots for other seasonal fruits, such as:
* Plums, halved and stoned
* Peaches, halved and stoned
* Cherries, stoned
* Apples, thinly sliced
* Mixed berries
* Tinned pear halves - OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer's handbook on how to adjust the temperature and baking time accordingly. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.