How the cake crumbles! We love a good, fruity crumble, and we love cake... so this is a perfect combination. Serve with custard for extra creaminess – yum!
- 125 g unsalted butter, chopped, room temperature
- ½ cup brown sugar, firmly packed
- ¼ cup caster sugar
- 2 tsp vanilla bean paste
- 3 eggs, room temperature
- ¾ cup buttermilk
- 1 cup self-raising flour
- ½ cup plain flour
- 820 g apricot halves in juice, canned, drained
- thick vanilla custard, to serve
- 75 g cold, unsalted butter, chopped
- ⅓ cup brown sugar, firmly packed
- ¼ cup plain flour
- ½ cup rolled oats
- Invert base of a 22cm round springform pan. Grease and line base and side with baking paper, extending paper 3cm above pan edge
- To make crumble, combine butter, sugar and flour in a food processor. Pulse to form coarse crumbs. Transfer to a bowl. Stir in oats.
- To make cake, beat butter, sugars and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
- Add buttermilk and combined sifted flours, in two batches, stirring until combined. Spoon into prepared pan. Smooth top.
- Arrange apricots, cut-side down, over top. Sprinkle evenly with crumble.
- Cook in a moderately slow oven (160°C) for about 1 hour and 15 minutes, or until a skewer inserted into the centre of cake comes out clean. Remove. Stand in pan 20 minutes. Remove side of pan. Transfer cake to a serving plate.
- Serve warm cake with custard.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||11.1 g|
|Total carbohydrates||55.2 g|
|- Sugars||33.9 g|
|Dietary fibre||2.8 g|