Apricot & raspberry buckle

Apricot & raspberry buckle

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(27 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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1st Jul, 2008
Very nice. The fruit keeps the cake nice and moist.
23rd May, 2008
I have made this a couple of times, instead of apricots I used sliced apples, and was so delicious! So easy to make!
30th Mar, 2008
can't say i cooked this but i certainly ate it - yum yum yum yum
25th Feb, 2008
Very nice! And very popular with everyone who popped round for a cup of tea!
5th Feb, 2008
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!!
17th Jan, 2008
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.
20th Nov, 2007
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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