Apricot crumb squares

Prep: 20 mins - 25 mins Cook: 45 mins - 50 mins

Easy

Serves 16
Apricot crumb squares for high days and holidays

Nutrition and extra info

Nutrition: per serving

  • kcal332
  • fat18g
  • saturates11g
  • carbs42g
  • sugars22g
  • fibre1g
  • protein4g
  • salt0.52g
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Ingredients

    For the topping

    • 175g plain flour
    • 140g light muscovado sugar
    • 140g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 tsp ground cinnamon
      Cinnamon

      Cinnamon

      sin-ah-mun

      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    For the cake

    • 175g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 200g golden caster sugar
    • 3 large egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 175g plain flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 2-3 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 8 fresh apricot, quartered (or canned in natural juice)
      Apricots

      Apricot

      ay-pree-kot

      A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

    • icing sugar for dusting

    Method

    1. Preheat oven to fan 160C/ conventional 180C/gas 4 and butter a shallow 22cm square cake tin. Put all the topping ingredients in a food processor with 1⁄2 tsp salt and blend to make a sticky crumble.

    2. Using an electric hand whisk or wooden spoon, blend the cake ingredients, except milk and apricots, gradually adding enough milk to make a creamy mixture that drops from the spoon. Spread in the tin and scatter with apricots. Top with the crumble and press down.

    3. 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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    Comments (6)

    Sophie may's picture
    3.75

    This was a fantastic cake/tray bake I made with my two young sons and was absolutely lovely served warm with vanilla ice cream. Easy to make, a great alternative to apple!

    yassmina's picture
    4

    Nice recipe, however I would suggest less butter in the crumb layer.

    catshevlane's picture
    4

    Nice easy recipe. Tasty cakes not a show stopper but still delicious.

    warriors's picture

    I made this just because it looked so good,it did not dissapoint and was easy to make and tasted very delicious all my family loved it. I am going to make it using apple next time.

    jillholland's picture

    These were lovely and moist. Were great with a dollop of greek yoghurt.

    pat_tiltman's picture

    Could I freeze these cakes.

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