Menu
Apricot & raspberry buckle

Apricot & raspberry buckle

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

Prep: 25 mins Cook: 50 mins

Moderately easy

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

  • Freezable

Nutrition per serving

  • kcalories437
  • fat24g
  • saturates14g
  • carbs53g
  • sugars33g
  • fibre2g
  • protein6g
  • salt0.72g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 175g self-raising flour
  • 200g softened butter
  • 2 tbsp demerara sugar
  • 2 tsp cinnamon

    Cinnamon

    sin-ah-mun

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

  • 175g caster sugar
  • 3 egg

    Egg

    egg

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

  • 2 tsp vanilla extract
  • 6 apricot, stoned and sliced

    Apricot

    ay-pree-kot

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

  • 200g raspberry, fresh or frozen

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (35)

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

doh - flour!

niccip's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.