Name: Apricot crumble tea cake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 12
Ingredients: Crumble; 3/4 cup self-raising flour; 1 teaspoon ground cinnamon; 1/3 cup white sugar; 75 gram butter, chilled, chopped; 125 gram butter, melted, cooled; 2 eggs; 1 1/2 cup self-raising flour; 3/4 cup caster sugar; 1/2 cup light sour cream; 1/4 cup custard powder; 1 teaspoon vanilla essence; 800 gram can, well drained apricots halves; cream or custard, to serve

Apricot crumble tea cake

This fluffy vanilla-spiced tea cake is gorgeous swirled with sweet, soft stone fruit - perfect for a morning tea or brunch with your girlfriends.

Serves 12

Prep

20M

Cook

1H 15M

Total

1H 35M

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Ingredients

Crumble

3/4 cup self-raising flour

1 teaspoon ground cinnamon

1/3 cup white sugar

75 gram butter, chilled, chopped

125 gram butter, melted, cooled

2 eggs

1 1/2 cup self-raising flour

3/4 cup caster sugar

1/2 cup light sour cream

1/4 cup custard powder

1 teaspoon vanilla essence

800 gram can, well drained apricots halves

cream or custard, to serve

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced).

2.Lightly grease a 20cm square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on both long sides.

3.In a bowl, beat butter and eggs together, until smooth. Add flour, sugar, sour cream, custard powder and vanilla. Continue beating, on low speed, until pale and creamy.

4.Pour three-quarters batter into pan. Spread apricots evenly over. Top with remaining batter.

5.To make crumble: Sift flour and cinnamon together into a bowl. Stir in sugar then, using fingertips, rub in butter until mixture resembles coarse breadcrumbs. Sprinkle crumble evenly over cake mixture.

6.Bake 1 1/4 hours, until cooked when tested. Cover with foil if browning too quickly. Serve warm with custard or cream, if desired.

Tip: You could replace apricots with sliced canned peach, apple or pear. Store in an airtight container.
Note

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Ingredients

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