Name: Apricot butter cake
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: Cuts into 10-12 slices
Cuisine: British
Ingredients: 150ml milk; 1 tsp vanilla extract; 300g caster sugar; 3 eggs; 350g self-raising flour; 200g butter melted; 350g ripe apricot; 25g butter melted; 3 tbsp light muscovado sugar; 3 rounded tbsp toasted flaked almonds

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Apricot butter cake

Apricot butter cake

Mary Cadogan

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Cuts into 10-12 slices

Easy

Prep: 30 mins

Cook: 1 hr - 1 hr and 15 mins

A star rating of 4.7 out of 5.21 ratingsRate

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Just the thing when you have a hungry horde coming over

Freezable

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Ingredients

Nutrition

Units:

MetricUS

150ml milk
1 tsp vanilla extract
300g caster sugar
3 eggs
350g self-raising flour
200g butter

melted
350g ripe apricot

For the topping

25g butter

melted
3 tbsp light muscovado sugar
3 rounded tbsp toasted flaked almonds

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Nutrition: per serving

kcal410
fat20g
saturates11g
carbs55g
sugars33g
fibre2g
protein6g
salt0.57g

low

Method

step 1

Heat oven to 160C/140C fan/gas 3. Butter a 23cm-deep cake tin (preferably not loose-based, see tip below) and line the base with silicone or baking parchment. Mix the topping ingredients and spread over the base of the tin.
step 2

Mix the milk and vanilla together. Put the sugar and eggs into a large bowl and whisk with a tabletop or hand electric mixer until the mixture is thick, pale and increased in volume, about 5 mins. Test it is ready by lifting the whisk blades – if the mixture briefly leaves a trail, you are ready to proceed.
step 3

Add one-third of the flour and whisk slowly to incorporate, then one-third of the milk and mix again. Repeat twice more until all the flour and milk is added. Slowly whisk in the melted butter.
step 4

Halve and stone the apricots. Place, cut-side down, in the base of the tin. Pour the cake batter over the top and slide into the oven. Bake for 1-1¼ hrs until the cake is firm to the touch and springs back when lightly pressed.
step 5

Cool the cake in the tin for 20 mins, then carefully remove from the tin, peel off the lining paper and serve warm or cold.

RECIPE TIPS

TIP

If your cake tin has a loose base, line the base and sides with foil, pressing it firmly to the tin, then line the base with baking paper. This will prevent the apricot juices from leaking.

Recipe from Good Food magazine, August 2011

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A star rating of 4.7 out of 5.21 ratings

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