This delicious cake can be made with any seasonal fruit. This time I used Apricots. You may wish to use plums, peaches, nectarines, pears, apples, etc. If you don’t have any seasonal fruit, canned fruit is totally fine. Enjoy with softly whipped cream or yoghurt.

Cake Tin

18cm x 27cm Cake Tin *OR similar size tin

Cake

125g Butter *softened
3/4 cup Caster Sugar *OR 1/2 cup for less sweet cake
2 Eggs
1 cup Self-Raising Flour
2 tablespoons Lemon Juice OR Milk

Topping

8 Apricot *OR as required to cover the top
50g Butter *softened, DO NOT melt
50g Caster Sugar OR Brown Sugar
50g Self-Raising Flour *plus extra
1/2 to 1 teaspoon Ground Cinnamon *optional
*Note: The amount of Flour can be increased as long as the mixture turns into crumbles.

Method
  1. Make Cinnamon Crumble by mixing Butter, Caster Sugar (OR Brown Sugar), Flour and Cinnamon until crumbly.
  2. Wash Apricots, cut them in half, twist to separate, and remove the stones. *Note: If you use Canned Apricots, drain very well.
  3. Pre-heat oven to 180℃. Line the base and sides of a cake tin with baking paper.
  4. Beat Butter and Sugar in a bowl until creamy. Add Eggs, 1 at a time, and mix well. Add Lemon Juice (OR Milk) and Self-Raising Flour, and mix well to combine. Spoon into the prepared cake tin and spread evenly.
  5. Arrange the Apricots over the mixture, then scatter the Crumble over the Apricots.

  6. Bake for 35 to 40 minutes OR until golden and cooked through. Cool in the tin for 15 minutes, then cool on a wire rack.