You know when you get a batch of apricots that are a little too tart to eat raw? Well those are the ones which are perfect for this recipe! It’s a really moist loaf and the crumbly topping adds a nice little crunch. Allow yourself time for this recipe as it takes minutes to make but an hour to bake.
Soft and moist apricot loaf cake with a crunchy topping
AApricot Loaf Cake
Servings: 8 slices
Notes
You'll need
For the topping
- 25g soft unsalted butter
- 25g caster sugar
- 25g plain flour
- A 1lb loaf tin
- 250g apricots (weight after stones removed so about 10-12)
- 75g unsalted butter
- 200g self raising flour
- 1/2 tsp bicarbonate of soad
- 65g soft brown sugar
- 65g caster sugar
- 160ml milk
- 1 egg
- 2 tsp vanilla essence
- 2 tbsp maple syrup (plus a little more for drizzling)
- Preheat the oven to 180C and grease and line your loaf tin
- Rub all the topping ingredients together until you have breadcrumbs and then set aside.
- Chop the apricots into small pieces - approx 2 cm chunks - and set aside
- Melt the butter and set aside to cool
- Mix the flour, bicarbonate of soda and sugars together.
- Toss the apricots in to this dry mixture and stir them in evenly. Make sure each piece is covered in flour otherwise it will sink to the bottom when baking.
- Mix the milk, egg and vanilla essence together.
- Pour in the cooled butter and lightly whisk til well mixed.
- Pour the liquid mixture over the flour and apricot mixture and mix very lightly and gently with a fork. Do not beat. Just lift through with a fork til it's barely mixed.
- Pour the mixture into the lined loaf tin and spoon over the maple syrup.
- Now spoon over the crumble mixture and then bake for about an hour. A skewer inserted should come our clean.
- Leave to cool in the tin and then transfer to a wire rack to cool completely
- Drizzle over a little more maple syrup before serving
