Best 4 Apricot Crumble Cake Recipes

APRICOT CRUMBLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch rectangular baking dish and line with parchment paper.
• Beat white sugar, butter, and eggs together in a bowl with an electric mixer. Add self-rising flour, milk, vinegar, and vanilla extract and stir with spoon. Pour into the prepared dish. Cover with apricots, pitted-sides down.
• Place all-purpose flour, superfine sugar, and cubed butter into a bowl. Rub butter into flour and sugar with your fingertips until crumbles form. Sprinkle topping evenly over the apricots.
• Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 40 minutes.

APRICOT COCONUT CRUMBLE CAKE

Steps:

• Preheat oven to 350°. Grease and flour 13x9-inch pan.
• Combine top 3 ingredients, mixing at medium speed on electric mixer until well blended.
• Gradually add milk, mixing well after each addition; blend eggs and vanilla.
• Add combined dry ingredients to cream cheese mixture; mix well.
• Pour half of batter into pan. Dot with the preserves and cover with the remaining batter.
• Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
• Combine coconut, brown sugar, cinnamon and margarine; mix well.
• Spread onto the cake and broil 3-5 minutes or until golden brown.

APRICOT & BLUEBERRY CRUMBLE CAKE

Steps:

• Line an oblong traybake tin (8 x 12in) with baking parchment and heat oven to 350°F
• Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 mins until almost set.
• Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
• When cake has baked for 25 mins, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble.
• Return to oven for 15-20 mins until a skewer comes out clean.
• Serve warm as a dessert, or cooled and cut into squares with tea.

MACADAMIA & APRICOT CRUMBLE CAKE (AUSTRALIAN)

Steps:

• Preheat oven to 180oC.
• Grease a 23cm round springform cake tin or line with baking paper.
• Place the chopped macadamia nuts, flour, baking powder and ginger in a food processor and blend until macadamias are ground.
• In a separate large bowl, beat the butter and sugar until light and fluffy. Add the egg gradually, beating well with each addition.
• Lightly fold through half the macadamia flour mixture followed by the buttermilk.
• Fold through the remaining flour, then spoon into the prepared tin and smooth the top.
• Place apricots, skin side down, on the cake gently pressing into mixture.
• Using fingertips, combine the crumble ingredients and scatter over the apricots.
• Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean.
• Allow to cool in the tin for 10 minutes before lifting out onto a wire rack.