AApricot Loaf Cake
Servings: 8 slices
For the topping
For the loaf
- 25g soft unsalted butter
- 25g caster sugar
- 25g plain flour
To make it
- 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)
I rather like this warm so it gets eaten almost as soon as it's cool enough. It works well with a dollop of maple ice cream if you are feeling decadent. If you are feeling more virtuous, have it with a little thick yoghurt instead for breakfast.
- 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