Apricot butter cake

Apricot butter cake

Just the thing when you have a hungry horde coming over

Difficulty and servings

Easy

CUTS INTO 10-12 SLICES

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr - 1 hr 15 mins

Freezable

Method

  1. Heat oven to 160C/140C fan/gas 3. Butter a 23cm-deep cake tin (preferably not loose-based, see tip below) and line the base with silicone or baking parchment. Mix the topping ingredients and spread over the base of the tin.
  2. Mix the milk and vanilla together. Put the sugar and eggs into a large bowl and whisk with a tabletop or hand electric mixer until the mixture is thick, pale and increased in volume, about 5 mins. Test it is ready by lifting the whisk blades - if the mixture briefly leaves a trail, you are ready to proceed.
  3. Add one-third of the flour and whisk slowly to incorporate, then one-third of the milk and mix again. Repeat twice more until all the flour and milk is added. Slowly whisk in the melted butter.
  4. Halve and stone the apricots. Place, cut-side down, in the base of the tin. Pour the cake batter over the top and slide into the oven. Bake for 1-1¼ hrs until the cake is firm to the touch and springs back when lightly pressed.
  5. Cool the cake in the tin for 20 mins, then carefully remove from the tin, peel off the lining paper and serve warm or cold.
Try

TIP

If your cake tin has a loose base, line the base and sides with foil, pressing it firmly to the tin, then line the base with baking paper. This will prevent the apricot juices from leaking.

PER SERVING

410 kcalories, protein 6g, carbohydrate 55g, fat 20 g, saturated fat 11g, fibre 2g, sugar 33g, salt 0.57 g

Recipe from Good Food magazine, August 2011.

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Latest comments and suggestions

  • Binder photo Mimi

    30 July 2011

    Mimi rated and commented on this recipe

    5 stars

    Delicious! I have to admit that the apricots I bought for this dessert got eaten and so i used tinned apricots and it turned out brilliantly and no doubt reduced the prep time (would have had to peel the apricots as well!) My springform tin is very sturdy and with just lining the base and sides nothing leaked. Served this with vanilla ice cream and can see this served in the winter with custard. Will attempt this with fresh apricots and perhaps other summer fruits.

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  • Binder photo Polly

    03 August 2011

    Polly rated and commented on this recipe

    5 stars

    Really delicious!! Instead of apricots I used Greengages and it was lovely - next time I might try adding orange zest to the batter and use rhubarb instead of apricots...

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  • Binder photo Nelle

    06 August 2011

    Nelle rated and commented on this recipe

    5 stars

    I also used tinned apricots coz frankly feeling a little lazy:). I used one tin of apricot halves and retained the syrup. Took a bit longer coz I only had a 20cm tin so its a deeper cake, was worried about edges being a bit dry so poured a little of syrup over it....delicious nom nom nom

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  • Binder photo HollyWoozle

    07 August 2011

    HollyWoozle rated and commented on this recipe

    5 stars

    I made this with plums as had a lot of homegrown ones to use up. I make a lot of cakes but this was REALLY delicious. It's a heavy cake (well, with 'butter cake' in the title, you expect something that feels bad for you!) but so yummy. It wasn't actually too sweet - the fruit added a slight tartness and the flaked almonds were a lovely contrasting texture. I will also try this with greengages.

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  • Binder photo runnyeyes

    07 August 2011

    runnyeyes rated and commented on this recipe

    4 stars

    The recipe worked very well, and produced a cake with a very nice texture...but for me it was too bland. If I make it again I may add some preserved ginger.

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  • Binder photo Kathy

    19 August 2011

    Kathy rated and commented on this recipe

    5 stars

    Lovely, moist cake. Probably better as a pudding as it is certainly heavy, but made it for work and it went down a storm! I agree with HollyWoozle that the fresh apricots gave it a nice tartness in contrast. Going to try it again this weekend but with mixed summer fruits instead.

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  • Binder photo CFL recipes

    20 August 2011

    CFL recipes rated and commented on this recipe

    5 stars

    I agree that this is one of the most delicious cakes I have ever made. The only thing is that it doesn't look as beautiful as it might, because you place the apricot halves (and so beautifully arranged, too!) on top of the topping mixture, so they are not visible when you invert. Next time, I shall put the apricots in first, and then pour the topping mixture around them. I found it very difficult to "spread" anyway so this might work better all round. But top marks for flavour!

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  • Binder photo ellacupcake

    16 October 2011

    ellacupcake rated and commented on this recipe

    4 stars

    My cake didn't turn out as nice looking as the photo, in fact the top looked so overly moist that I thought it was undercooked. However, it was delicious served with cream and I'd definitely make it again. I used a spring form tin and had no problem whatsoever with leakage.

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Difficulty and servings

Easy

CUTS INTO 10-12 SLICES

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr - 1 hr 15 mins

Freezable

Ingredients

FOR THE TOPPING

  • 25g butter , melted
  • 3 tbsp light muscovado sugar
  • 3 rounded tbsp toasted flaked almonds
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PER SERVING

410 kcalories, protein 6g, carbohydrate 55g, fat 20 g, saturated fat 11g, fibre 2g, sugar 33g, salt 0.57 g

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