Apricot Crumble Cake recipe

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Ingredients

¾ cup white sugar
½ cup unsalted butter, softened
2 large eggs
2 ½ cups self-rising flour
1 ¼ cups milk
1 teaspoon white vinegar
1 teaspoon vanilla extract
6 apricots fresh apricots, pitted and halved, or more to taste
1 cup all-purpose flour
¾ cup superfine (castor) sugar
½ cup salted butter, softened, cut into cubes

Nutrition Info

396.6 calories
carbohydrate: 55.5 g
cholesterol: 73.7 mg
fat: 17.1 g
fiber: 1.3 g
protein: 5.9 g
saturatedFat: 10.4 g
servingSize: -
sodium: 408.9 mg
sugar: 28 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch rectangular baking dish and line with parchment paper.

  2. Beat white sugar, butter, and eggs together in a bowl with an electric mixer. Add self-rising flour, milk, vinegar, and vanilla extract and stir with spoon. Pour into the prepared dish. Cover with apricots, pitted-sides down.

  3. Place all-purpose flour, superfine sugar, and cubed butter into a bowl. Rub butter into flour and sugar with your fingertips until crumbles form. Sprinkle topping evenly over the apricots.

  4. Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 40 minutes.

Recipe Yield

1 7x11-inch cake

Recipe Note

Yummy moist cake, with apricots and crumble!

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