Apricot & raspberry buckle

Apricot & raspberry buckle

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(25 ratings)

Prep: 25 mins Cook: 50 mins

More effort

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

  • kcal437
  • fat24g
  • saturates14g
  • carbs53g
  • sugars33g
  • fibre2g
  • protein6g
  • salt0.72g
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Ingredients

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

    Egg

    egg

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

  • 2 tsp vanilla extract
  • 6 apricots, stoned and sliced
    Apricots

    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
    Raspberries

    Raspberry

    ras-beh-ree

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

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.

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Comments, questions and tips

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ali92
11th Oct, 2016
I made this recipe from a BBC cook book rather than online so didn't read the comments. I used fresh raspberries and apricots and next time I will use half the amount of fruit as it took much longer to cook and was very heavy and soggy. The flavours went down very well particularly the topping, just a shame it was so soggy.
marychef
10th Sep, 2016
My crumble looked nothing like that! It was very sticky so I have brown trails rather than a nice even layer. Not sure where I went wrong as I followed the recipe (which is unusual! )
kelly91288
4th Jul, 2014
Check out my blog post for a delicious apricot crumb cake. http://sweetdreamycakesandbakes.wordpress.com/2014/06/10/apricot-crumb-cake/ :)
stellafrances1
9th Jun, 2014
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
20th Dec, 2013
Really delish and easy to make!
meridian50
28th Jul, 2013
Amazing absolutely delicious .
catherinejames
29th Jun, 2013
That was meant to be 5 stars whatever went wrong
catherinejames
29th Jun, 2013
Lovely cake, I blended the apricots for fussy kids, it was super moist and very yummy.
secrettrekkie
22nd Nov, 2012
5.05
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
ew16554
30th Oct, 2012
5.05
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.

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