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Recipe

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.

Nov 29, 2014 1:00pm
  • 20 mins preparation
  • 1 hr 15 mins cooking
  • Serves 12
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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
Apricot crumble tea cake
  • 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

Apricot crumble tea cake
  • 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.

Notes

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

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