Fresh Apricot Spice Crumble Cake

Photo by Audrea A.

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CRUMBLE TOPPING:

  • 1

    cup flour

  • 1

    cup brown sugar, packed

  • 1/2

    cup butter, softened

  • CAKE:

  • 1 1/2

    cups flour

  • 1

    cup sugar

  • 1

    teaspoon cinnamon

  • 1

    teaspoon ground ginger

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon nutmeg

  • 1 1/2

    cups chopped fresh ripe apricots

  • 2

    eggs beaten

  • 3/4

    cup vegetable oil

  • 1

    teaspoon vanilla

  • walnuts (optional)

Directions

For topping, combine 1 cup flour with brown sugar, cut in butter with pastry blender or fingertips until mixture is moist and crumbly. For cake, combine 1½ cups flour with sugar, cinnamon, ginger, baking soda, baking powder, salt and nutmeg in large bowl. Add apricots, eggs, oil and vanilla. Mix together to form a batter. Pour into greased and floured 9x13 inch baking pan. Sprinkle top evenly with topping. Bake in 350 degree oven for 45 to 50 minutes or until pick inserted in center comes out dry. Serve warm, topped with ice cream if desired. Makes 12 servings.

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