Grease and line the base of a 20 cm ( 8 inch) round springform cake pan. Spread the sprinkles over the apricot cake. Cover with apricots, pitted-sides down. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight DinnersÂ, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition The crumble topping is a very simple one, also heady with cinnamon, which provides a nice crunch and sweetness to the cake. It is best to rub small crumbs between your hands and fingers. So glad you enjoyed this recipe! Halve the ripe fresh apricots as far as possible, peel off the skin and remove the pit. The crumble topping adds an exciting crunch! But any stone fruit can be substituted in this cake, such as peaches and even cherries. I am dying to try this! 😉 Hope you will enjoy this recipe! I wish you were using cups specially for flour and sugare which are more messy rather than oz and grams. Prepare the cake base. I like it this way, poised somewhere between pudding and cake, served warm from the oven, in generous, fruit-studded spoonfuls. Your email address will not be published. Your email address will not be published. Cover with apricots, pitted-sides down. Thanks so much for this recipe! Recipe. Line an oblong traybake tin (21 x 30cm) with baking parchment and heat oven to 180C/fan 160C/gas 4. As a result, you get a real jolt of the apricots’ tart goodness before you bite into the sweet cake. Sprinkle the reserved 1/2 cup flour mixture over the batter. Your daily values may be higher or lower depending on your calorie needs. This crumble cake is a favourite in our home, and the recipe is adapted from Everyday by Bill Granger, one of my favourite Australian cookbook authors. 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. For an apricot … 😉 I make the Ottolenghi cheesecake recipe quite frequently, especially when we have guests over. I might need to play around with the quantities to make it a bigger cake next time! You may have noticed that I don't make a ton of desserts. Apricot crumble cake nothing like you’d expect: the apricots are soft dried ones, the crumble barely sweet and the cake is baked in a loaf tin. Pour into the prepared dish. But if, like me, you have a tendency to buy too many apricots at a time and the fruits ripen before you have had a chance to eat them at their best, a small batch of apricot jam is usually a good way to use up excess (and over-ripe) apricots. It is the perfect cake to make if you have some over-ripe apricots, but it also works just as well with ripe, but firm, apricots. If you love crumble cakes, here are some other crumble cake recipes you might also enjoy: 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. remaining 50g chilled butter, 75g sugar, 75g flour and ½ tsp cinnamon, plus a pinch of salt, to form clumpy breadcrumbs. No gift befits the food-obsessed people in your life like a cookbook. Beat white sugar, butter, and eggs together in a bowl with an electric mixer. This is definitely a crowd pleaser and a great tea time snack.One of the best things about summer is, of course, the variety of fruits! We had all of the neighbours over today for afternoon tea, and this delicious Apricot Crumble Cake was something I rustled up in no time using beautiful apricots which are currently in season. The Apricot Crumble Cake recipe out of our category Cheesecake! I’ve just looked at the recipe and I can see how the measurements can be confusing. A simple, easy and effortless recipe to make whether you use fresh, canned or frozen apricots. Strain the apricots with a sieve and spread on the batter. jar apricot preserves. Beat in the vanilla. Every time I want to make, I’ve to measure them by kitchen scale and feel it is hassel. Nutrient information is not available for all ingredients. I feel like there was an apricot tree somewhere close by, because I can picture us sitting in your sandbox with a … Add comma separated list of ingredients to include in recipe. Remove the food processor bowl from the stand and add a few drops … I particularly love this cake with red plums which tastes so comforting when served warm with a vanilla custard on the side. Sprinkle topping evenly over the apricots. Info. Add self-rising flour, milk, vinegar, and vanilla extract and stir with spoon. I am going to go on the record to say that I bet this Struesel Crumb Cake recipe could be made with just about any fruit and it would turn out just as delicious as the Apple Cinnamon Struesel Crumb Cake and the Apricot Struesel Crumb Cake. Apricot Crumble Cakes. 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. So easy to get fruits in cake wrong (hellooooo soggy slices) but you’ve clearly nailed it! Thank you! CONVERSIONS To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients. 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