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  1. Home
  2. crumble recipe

Apricot crumble cake

How the cake crumbles! We love a good, fruity crumble, and we love cake... so this is a perfect combination. Serve with custard for extra creaminess – yum! - by Hannah Oakshott
  • 01 Aug 2017
Apricot crumble cake
Cook: 90 Minutes - easy - Serves 10 - Vegetarian - nut-free
Proudly supported by
How the cake crumbles! We love a good, fruity crumble, and we love cake... so this is a perfect combination. Serve with custard for extra creaminess – yum!

Ingredients

125 g unsalted butter, chopped, room temperature

½ cup brown sugar, firmly packed

¼ cup caster sugar

2 tsp vanilla bean paste

3 eggs, room temperature

¾ cup buttermilk

1 cup self-raising flour

½ cup plain flour

820 g apricot halves in juice, canned, drained

thick vanilla custard, to serve

Oat crumble

75 g cold, unsalted butter, chopped

⅓ cup brown sugar, firmly packed

¼ cup plain flour

½ cup rolled oats

Method

  1. Invert base of a 22cm round springform pan. Grease and line base and side with baking paper, extending paper 3cm above pan edge
  2. To make crumble, combine butter, sugar and flour in a food processor. Pulse to form coarse crumbs. Transfer to a bowl. Stir in oats.
  3. To make cake, beat butter, sugars and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
  4. Add buttermilk and combined sifted flours, in two batches, stirring until combined. Spoon into prepared pan. Smooth top.
  5. Arrange apricots, cut-side down, over top. Sprinkle evenly with crumble.
  6. Cook in a moderately slow oven (160°C) for about 1 hour and 15 minutes, or until a skewer inserted into the centre of cake comes out clean. Remove. Stand in pan 20 minutes. Remove side of pan. Transfer cake to a serving plate.
  7. Serve warm cake with custard.
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