Apricot & Raspberry Buckle
This delightful fruit crumble cake is a delightful blend of sweet apricots and tart raspberries nestled in a moist and buttery cake base. With a crunchy cinnamon crumble topping, this dessert is perfect served warm with a dollop of cream or scoops of ice cream. A lovely treat that can be enjoyed for dessert or with a cup of tea, this recipe is sure to impress your family and friends.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
50M
Prep Time
PT25M
Yield
Serves 8
Nutrition
- Calories: 437 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 53 grams carbohydrates
- Sugar Content: 33 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.72 milligram of sodium
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