Apricot crumb squares

Apricot crumb squares

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(5 ratings)

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Cooking time

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

Skill level

Easy

Servings

Serves 16

Apricot crumb squares for high days and holidays

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
332
protein
4g
carbs
42g
fat
18g
saturates
11g
fibre
1g
sugar
22g
salt
0.52g

Ingredients

For the topping

  • 175g plain flour
  • 140g light muscovado sugar
  • 140g butter, softened
  • 1 tsp ground cinnamon

For the cake

  • 175g butter, softened
  • 200g golden caster sugar
  • 3 large eggs
  • 175g plain flour
  • 1 tsp baking powder
  • 2-3 tbsp milk
  • 8 fresh apricots, quartered (or canned in natural juice)
  • icing sugar for dusting

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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.)

Recipe from Good Food magazine, July 2003

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Comments

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Sophie may's picture
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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
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Nice recipe, however I would suggest less butter in the crumb layer.

catshevlane's picture
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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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