Apricot Crumble Cake

Name: How to cook Apricot Crumble Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20cm Square Cake
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Apricot Crumble Cake

This delicious cake can be made with any seasonal fruit. This time I used Apricots. You may wish to use plums, peaches, nectarines, pears, apples, etc. If you don’t have any seasonal fruit, canned fruit is totally fine. Enjoy with softly whipped cream or yoghurt.

Ingredient

Food ration :

20cm Square Cake

50 g

Butter

3-4 tablespoons

Brown Sugar OR Caster Sugar

1/2 cup

Plain Flour

1/2 teaspoon

Ground Cinnamon

125 g

Butter *softened

1/2 cup

Caster Sugar

Eggs

1 cup

Self-Raising Flour

2 tablespoons

Milk

6-8

Apricot *halved

Cooking instructions

* Step 1

Pre-heat oven to 180C. Line the base and sides of a cake tin (preferably with a loose bottom) with baking paper.

* Step 2

Make cinnamon crumble by mixing all ingredients until crumbly.

* Step 3

For the cake, beat Butter and Sugar in a bowl until pale and creamy. Add Eggs, 1 at a time. Add Milk and Flour and mix well to combine. Spoon into the prepared cake tin and smooth the surface.

* Step 4

Arrange the Apricots over the mixture, then scatter over the crumble. Bake for 40 to 50 minutes until golden and cooked through. Cool in the tin for 15 minutes, then cool on a wire rack.

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