Apricot & raspberry buckle

Apricot & raspberry buckle

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(25 ratings)

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Cooking time

Prep: 25 mins Cook: 50 mins

Skill level

Moderately easy

Servings

Serves 8

Apricots and raspberries are really good partners, and are especially good baked into this soft vanilla cake with cinnamon crumble

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
437
protein
6g
carbs
53g
fat
24g
saturates
14g
fibre
2g
sugar
33g
salt
0.72g

Ingredients

  • 175g self-raising flour
  • 200g softened butter
  • 2 tbsp demerara sugar
  • 2 tsp cinnamon
  • 175g caster sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 6 apricots, stoned and sliced
  • 200g raspberries, fresh or frozen

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm square tin. For the crumble mix, put 2 tbsp flour and 25g of the butter with the demerara sugar and cinnamon in a bowl. Rub between your fingers until it resembles damp breadcrumbs.
  2. Tip the remaining flour and butter and the caster sugar, eggs and vanilla in a bowl, then beat until well combined. Lightly fold in half the apricots and raspberries, then spread over the prepared tin.
  3. Scatter over the remaining fruit, then sprinkle with the crumble mix. Bake for 45-50 mins until light golden, then cool for 10 mins and remove from the tin. Cut into squares and serve warm with cream or ice cream for dessert, or cold for tea.

Recipe from Good Food magazine, July 2007

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Comments

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stellafrances1's picture

I made this tonight and the cake mixture came up over my crumble topping whilst in the oven which disappeared inside the cake! so no crunchy topping and the cake mixture was condensed at the bottom!! nice flavour but what did i do wrong as i followed the recipe exactly?

Labnab's picture

Really delish and easy to make!

meridian50's picture

Amazing absolutely delicious .

catherinejames's picture

That was meant to be 5 stars whatever went wrong

catherinejames's picture

Lovely cake, I blended the apricots for fussy kids, it was super moist and very yummy.

secrettrekkie's picture
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really REALLY nice , i had to use tinned apricots as out of season at the moment but still turned out wonderful , enjoyed it with cream and fresh fruit , this recipe will be going in the keep folder for making again

xxelerixx's picture
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Absolutely gorgeous, easy to make, tastes delicious and is not too sweet I made it with fresh apricots and frozen raspberries. It tastes best straight out the oven while it's still warm. Try to eat it all on the same day or freeze half of it because the fruit makes it go soggy very quickly.

kirstinmurray's picture
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Tried this recently but had no apricots or raspberries on the day.
Used dried blueberries soaked first in brandy to plump up and a jar of marachino cherries. Worked very well, cake moist and the fruit flavours went nicely together (put a little juice from the jar of cherries into the cake mixture for extra flavour). Cooking time was 50 minutes. Everyone who tasted enjoyed - will do it this way again.

katycooks's picture
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Mmm! Just had some warm from the oven - very tasty! I didn't have apricots so I dotted some apricot conserve on the top before the crumble went on. The sponge is very moist but definitely not soggy and the topping was properly crumbly with sticky apricot conserve oozing through here and there. Easy enough to make and I can't fault it for taste. (I reduced the cinnamon to 1 tsp as suggested by other cooks.)

mrswhelk's picture
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Made this cake for the first time. Used tinned apricots and sliced apple, also reduced amount of cinnamon and crumble mix, result perfect as are most of your recipes and always adaptable according to taste.

pickled33's picture
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I love this cake recipe. I make more crumble topping than suggested as it is a lovely contrast to the moist sponge. I have also varied the fruit - young rhubarb makes for a pretty pink cake (I chopped the rhubarb into 2cm long pieces and left it in a bowl with a few spoonfuls of sugar to moisten up a bit) and I have also made a delicious cake with frozen blueberries. (I use frozen blueberries in cooking as the berries tend to bleed through the cake mixture otherwise) I find that the cake needs more time in the oven than suggested but I guess this is due to my oven.
Oh it's really good with homemade custard too.

soraya's picture
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Lovely cake. Made it with dry fruits marinated in rhum. It was just delicious.

sarahkw1986's picture

Loved this cake...I'm don't do baking at all so this was an enjoyable recipe to make as a beginner! The only I'd say is that I had to use more flour when making the crumble mix as the butter was very sticky. Will do this again I'm sure, maybe try with different fruit...blueberries spring to mind!

niccip's picture
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doh - flour!

niccip's picture
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I used 1 and half tins of peaches (1 would be enough) I would also chop the fruit smaller next time. It was a bit soggy - think it would pay to dry the fruit on kitchen towel. After listening to comments put one heaped tsp of cinnamon and it was fine - although needed more flower to make it more crumbly.

dideto's picture
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Very nice and easy to make .I made it a lot of times.Works well whit apples will try whit plums too.

dideto's picture
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Very nice and easy to make .I made it a lot of times.Works well whit apples will try whit plums too.

joannepd's picture
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Nice and fruity. Enjoyed it warm as a pudding with ice cream but it seems a bit soggy and heavy when eaten cold as a cake. Not sure if I will make again.

Siobhan218's picture
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Really easy and very reliable. Works with a range of fruit - frozen rasperries are fine, they just make it a bit more moist than using fresh but that's fine when serving as a pudding.
Crumble mix is supposed to be soft, I think it works well.

spinchin's picture
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Gorgeous hot gorgeous cold!

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