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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spinchin's picture
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Gorgeous hot gorgeous cold!

mikeyd's picture

The second time I made this I didn't bother with the crumble topping, but added sliced apple and sprinkled the top with demerara sugar - nice.

peterandmhairi's picture
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I made this with blackberries & raspberries and it was wonderful. It was the first time I made it and it was so simple. I had to use a 23cm round tin so the cake should have come out thicker than it did.

debsieeg's picture
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Not sure what I did wrong but it was a gloopy mess, ended up cooking it for nearly double the time and it still wouldnt cook properly and I ended up throwing it away!

montserrat's picture
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Very easy to make and so delicious. My son immediately asked me to cut 2 more slices for him after he had a bite from mine.

Fresh raspberry and apricots are very expensive and hard to get here.. so I used canned pineapple with dried apricots. Taste so yummy. My crumble didn't come out though.. found it too soft, so I didn't sprinkle any on it (must have got the measurement wrong). Will reduce the amount of cinnamon cos it was abit overpowering. Will make this again and again.. a reliable recipe when I need to make something fast and tasty!

Thanks Mary for the receipe.

elaines's picture
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Very easy to make, lovely and fruity. Might make a bit less topping next time, I found the cinnamon a bit dominant.

hattiechambers's picture
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This is delicious and makes a lovely pud with vanilla ice cream. My only complaint is that some of the crumble topping sank into the cake - anyone any idea where I went wrong??!!

sarahhatton's picture
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Very good recipe - turned out well - very easy. Substituted vanilla essence for almond essence, and served with strawberry frozen yogurt. Even fussy toddler enjoyed!

bethocallaghan's picture
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Very nice. The fruit keeps the cake nice and moist.

hiccupholly's picture

I have made this a couple of times, instead of apricots I used sliced apples, and was so delicious!
So easy to make!

elliesmith01's picture
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can't say i cooked this but i certainly ate it - yum yum yum yum

lulrick's picture
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Very nice! And very popular with everyone who popped round for a cup of tea!

sweetandsour's picture
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I agree with all the above. I did this recipe a couple of times last summer and I always carried an empty dish back to the kitchen. I cheated when I used apricots as they were tinned but I used also fresh peaches and the result was... delicious. I like to serve it a bit warm with vanilla ice-cream. It's an impressive dessert!!

kirstienic's picture
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Gorgeous - I have made this a number of times, most recently this winter when I used tinned apricots instead of fresh. My son (age 5) tells me it's his favourite cake and it freezes really well.

scotty196's picture
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Brilliant recipe, which turned out fine. Cooked it for fathers day, and both sets of parents (my girlfriends & mine) were suitably thrilled with the results.....

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