Apricot Crumb Squares

Apricot crumb squares for high days and holidays

• Cooking Time Prep 20 mins - 25 mins
  Cook 45 mins - 50 mins
• Skill Level Easy
• Servings Serves 16

Nutrition per serving

• Kcalories

  332

• Protein

  4g

• Carbs

  42g

• Fat

  18g

• Saturates

  11g

• Fibre

  1g

• Sugar

  22g

• Salt

  0.52g

Ingredients

• For the topping
• 175g plain flour
• 140g light muscovado sugar
• 140g butter, softened
• 1 tsp ground cinnamon
• For the cake
• 175g butter, softened
• 200g golden caster sugar
• 3 large eggs
• 175g plain flour
• 1 tsp baking powder
• 2-3 tbsp milk
• 8 fresh apricots, quartered (or canned in natural juice)
• icing sugar for dusting

Directions

1. Preheat oven to fan 160C/ conventional 180C/gas 4 and butter a shallow 22cm square cake tin. Put all the topping ingredients in a food processor with 1?2 tsp salt and blend to make a sticky crumble.
2. Using an electric hand whisk or wooden spoon, blend the cake ingredients, except milk and apricots, gradually adding enough milk to make a creamy mixture that drops from the spoon. Spread in the tin and scatter with apricots. Top with the crumble and press down.
3. Bake for 45-50 minutes until golden and a skewer comes out clean. Cool in tin, cut into 16 squares and dust with icing sugar. (Keeps up to 5 days in a plastic container in the fridge.)

Categories: Cakes & Baking