Apricot & raspberry buckle

Apricot & raspberry buckle

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(28 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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  • 175g self-raising flour
  • 200g softened butter
  • 2 tbsp demerara sugar
  • 2 tsp cinnamon



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

  • 175g caster sugar
  • 3 eggs



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

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



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

  • 200g raspberry, fresh or frozen



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


  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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13th Oct, 2012
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
18th Sep, 2012
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.)
13th Aug, 2012
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.
10th May, 2012
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.
28th Oct, 2011
Lovely cake. Made it with dry fruits marinated in rhum. It was just delicious.
27th Jul, 2011
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!
7th Feb, 2011
doh - flour!
7th Feb, 2011
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.
13th Aug, 2010
Very nice and easy to make .I made it a lot of times.Works well whit apples will try whit plums too.
13th Aug, 2010
Very nice and easy to make .I made it a lot of times.Works well whit apples will try whit plums too.


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