Apricot Crumble Cake recipe
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Ingredients
- ¾ cup white sugar ½ cup unsalted butter, softened 2 large eggs 2 ½ cups self-rising flour 1 ¼ cups milk 1 teaspoon white vinegar 1 teaspoon vanilla extract 6 apricots fresh apricots, pitted and halved, or more to taste 1 cup all-purpose flour ¾ cup superfine (castor) sugar ½ cup salted butter, softened, cut into cubes
Nutrition Info
- 396.6 caloriescarbohydrate: 55.5 gcholesterol: 73.7 mgfat: 17.1 gfiber: 1.3 gprotein: 5.9 gsaturatedFat: 10.4 gservingSize: -sodium: 408.9 mgsugar: 28 gtransFat: : -unsaturatedFat: : -
Directions Apricot Crumble Cake
Directions
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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.