Apricot crumb squares
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Serves 16
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Ingredients
For the topping
- 175g plain flour
- 140g light muscovado sugar
- 140g butter, softened
- 1 tsp ground cinnamon
For the cake
- 175g butter, softened
- 200g golden caster sugar
- 3 large eggs
- 175g plain flour
- 1 tsp baking powder
- 2-3 tbsp milk
- 8 fresh apricots, quartered (or canned in natural juice)
- icing sugar for dusting
Method
- STEP 1
Preheat oven to fan 160C/ conventional 180C/gas 4 and butter a shallow 22cm square cake tin. Put all the topping ingredients in a food processor with 1⁄2 tsp salt and blend to make a sticky crumble.
- STEP 2
Using an electric hand whisk or wooden spoon, blend the cake ingredients, except milk and apricots, gradually adding enough milk to make a creamy mixture that drops from the spoon. Spread in the tin and scatter with apricots. Top with the crumble and press down.
- STEP 3
Bake for 45-50 minutes until golden and a skewer comes out clean. Cool in tin, cut into 16 squares and dust with icing sugar. (Keeps up to 5 days in a plastic container in the fridge.)
