APRICOT CRUMB CAKE

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This is the first recipe in my ‘Whats in Season‘ series and I have decided to kick it off with the Golden Delicious Apricot. You will find my latest post here Whats in Season in June if you want anymore details on the series. I took the original recipe from BBC Good Food, however I made some changes. It was super easy and enjoyed by everyone in my office. Stayed tuned for more recipes from my ‘Whats in Season in June’ series.

 

INGREDIENTS

FOR THE TOPPING:

  • 175g plain flour
  • 140g light muscovado sugar
  • 140g butter, softened
  • 1 tsp ground cinnamon

FOR THE CAKE:

  • 175g butter, softened
  • 200g golden caster sugar
  • 3 large eggs
  • 175g plain flour
  • 1 tsp baking powder
  • 2-3 tbsp milk
  • 8 (small) or 6 (large) fresh apricots, cut in to chunks (or canned in natural juice)
  • icing sugar for dusting

METHOD

1. Preheat oven to180C and butter a shallow 22cm square cake tin.

2. Put all the topping ingredients in a food processor with 1⁄2 tsp salt and blend to make a sticky crumble, or rub the ingredients in between your fingers using the breadcrumb method however be warned the mixture will be really sticky.

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3. Beat together the butter and sugar till light and creamy, then add the eggs in one at a time and mix. If the mixture looks like it is starting to curdle add a little flour and mix.

4. Add the flour and baking powder and fold in, then gradually add enough milk to make a creamy mixture that drops from the spoon. Spread the mixture in the tin.

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5. Scatter the apricots on top of the mixture. Top with the crumble and press down.

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6. Bake for 45-50 minutes until golden and a skewer comes out clean. Cool in tin, cut into 16 squares and dust with icing sugar. (Keeps up to 5 days in a plastic container in the fridge.)

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