Apricot Blueberry Crumble Cake Food

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APRICOT & BLUEBERRY CRUMBLE CAKE



Apricot & blueberry crumble cake image

This crumble cake is great for a picnic, pudding, or for afternoon tea with friends

Provided by Sara Buenfeld

Time 1h5m

Yield Cuts into 12 squares

Number Of Ingredients 13

200g butter , softened
225g golden caster sugar
225g self-raising flour
1 tsp baking powder
3 eggs , beaten
2 tbsp milk
150g pot vanilla yogurt
300g apricots , skinned, halved and stoned, or use a drained 410g tin instead
225g punnet blueberries
25g butter
3 heaped tbsp self-raising flour
3 tbsp demerara sugar
1 tsp ground cinnamon

Steps:

  • Line an oblong traybake tin (21 x 30cm) with baking parchment and heat oven to 180C/fan 160C/gas 4. Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 mins until almost set.
  • Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
  • When cake has baked for 25 mins, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble. Return to oven for 15-20 mins until a skewer comes out clean. Serve warm as a pudding, or cooled and cut into squares with tea.

Nutrition Facts : Calories 443 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.84 milligram of sodium

APRICOT CRUMBLE CAKE



Apricot Crumble Cake image

Apricot preserves are baked inside this moist coffee cake. After baking, the warm cake is spread with a cinnamon-coconut crumble and broiled until golden.

Provided by My Food and Family

Categories     Dairy

Time 1h5m

Yield 24 servings

Number Of Ingredients 14

1-3/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter or margarine, softened
1-1/4 cups granulated sugar
2 eggs
1/4 cup milk
1 tsp. vanilla
1 jar (10 oz.) apricot preserves
2 cups BAKER'S ANGEL FLAKE Coconut
2/3 cup packed brown sugar
1/3 cup butter or margarine, melted
1 tsp. ground cinnamon

Steps:

  • Heat oven to 350°F.
  • Combine flour, baking powder and baking soda. Beat cream cheese, 1/2 cup butter and granulated sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Blend in milk and vanilla. Gradually add flour mixture, beating well after each addition.
  • Pour half the batter into 13x9-inch pan sprayed with cooking spray. Dot with preserves; cover with remaining batter.
  • Bake 35 to 40 min. or until toothpick inserted in center comes out clean.
  • Heat broiler. Combine coconut, brown sugar, 1/3 cup butter and cinnamon; sprinkle over warm cake. Broil, 4 inches from heat, 2 to 3 min. or until golden brown. Cool.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

APRICOT & BLUEBERRY CRUMBLE CAKE



Apricot & Blueberry Crumble Cake image

Make and share this Apricot & Blueberry Crumble Cake recipe from Food.com.

Provided by English_Rose

Categories     Dessert

Time 1h5m

Yield 12 squares

Number Of Ingredients 13

7 ounces butter, softened
8 ounces superfine sugar
8 ounces self-raising flour
1 teaspoon baking powder
3 eggs, beaten
2 tablespoons milk
5 ounces vanilla yogurt
10 ounces apricots, skinned, halved and stoned
8 ounces blueberries
1 ounce butter
3 tablespoons self-raising flour
3 tablespoons brown sugar
1 teaspoon ground cinnamon

Steps:

  • Line an oblong traybake tin (8 x 12in) with baking parchment and heat oven to 350°F
  • Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 mins until almost set.
  • Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
  • When cake has baked for 25 mins, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble.
  • Return to oven for 15-20 mins until a skewer comes out clean.
  • Serve warm as a dessert, or cooled and cut into squares with tea.

Nutrition Facts : Calories 345.6, Fat 17.4, SaturatedFat 10.4, Cholesterol 95.4, Sodium 430, Carbohydrate 44.1, Fiber 1.6, Sugar 27, Protein 4.8

BLUEBERRY CRUMB CAKE



Blueberry Crumb Cake image

Provided by Ina Garten

Categories     dessert

Time 48m

Yield 6 to 8 servings

Number Of Ingredients 18

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
  • For the streusel:
  • Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
  • For the cake:
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
  • Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
  • crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

APRICOT CRUMBCAKE



Apricot Crumbcake image

Provided by Food Network

Categories     dessert

Number Of Ingredients 12

1 stick unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1 egg
3 egg yolks
1 1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
8 pitted and quartered apricots
1 1/4 cups unbleached all-purpose flour
1/3 cup sugar
1/4 teaspoon cinnamon
1 stick unsalted butter, melted

Steps:

  • Preheat oven to 350 degrees. Butter a 10-inch round cake pan, 2-inches deep and line the bottom with a disk of parchment or wax paper.
  • In a large mixing bowl, beat the butter and sugar until light and soft. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan.
  • Arrange the apricots skin side down on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don't be concerned if the apricots mounds slightly in the center of the cake, the top will even out as the cake bakes.
  • For the crumbs, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricot and the batter at the edges as evenly as possible. Bake the cake 1 hour until a knife point inserted in the center emerges clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan. Peel off the paper and invert a rack on the cake. Invert onto the rack and cool.
  • Variations: Substitute 8 pitted and quartered plums or 3 cups fresh cut pineapple.

BLUEBERRY CRUMB CAKE



Blueberry Crumb Cake image

It's easy to find an occasion to serve this cake - breakfast, brunch, lunch, dinner or snacktime will do. The dominant flavor here is the berries. Don't be tempted to increase the amount of walnuts in the topping - scarcity makes them even more delightful.

Provided by Emily Weinstein

Categories     salads and dressings, dessert

Time 2h

Number Of Ingredients 19

5 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1/3 cup (packed) light brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped walnuts
1 pint (2 cups) fresh blueberries (preferably fresh, or frozen, not thawed)
2 cups plus 2 teaspoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
2/3 cup sugar
Grated zest of 1/2 lemon or 1/4 orange
3/4 stick (6 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk

Steps:

  • Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Butter an 8x8-inch pan (Pyrex is great for this) and put it on a lined baking sheet.
  • To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic against the surface. Refrigerate until needed. (Covered well, the crumb mix can be refrigerated for about 3 days.)
  • To make the cake batter: Using your fingertips, toss the blueberries and 2 teaspoons of the flour together just to coat the berries; set aside. Whisk together the remaining 2 cups flour, the baking powder, soda, salt, cinnamon and nutmeg.
  • Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don't be concerned if the batter looks curdled - it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts, the buttermilk in 2 (begin and end with the dry ingredients). You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries.
  • Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the refrigerator and, working with your fingertips, break it into pieces. There's no need to try to get even pieces - these are crumbs and they're supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.
  • Slide the sheet into the oven and bake 55 to 65 minutes, or until the crumbs are golden and a knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 210 milligrams, Sugar 21 grams, TransFat 0 grams

APRICOT COCONUT CRUMBLE CAKE



Apricot Coconut Crumble Cake image

Make and share this Apricot Coconut Crumble Cake recipe from Food.com.

Provided by OceanIvy

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

8 ounces cream cheese, softened
1/2 cup margarine
1 1/4 cups granulated sugar
1/4 cup milk
2 eggs
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
10 ounces apricots or 10 ounces peach preserves
2 cups flaked coconut
2/3 cup packed brown sugar
1 teaspoon cinnamon
1/3 cup margarine, melted

Steps:

  • Preheat oven to 350°. Grease and flour 13x9-inch pan.
  • Combine top 3 ingredients, mixing at medium speed on electric mixer until well blended.
  • Gradually add milk, mixing well after each addition; blend eggs and vanilla.
  • Add combined dry ingredients to cream cheese mixture; mix well.
  • Pour half of batter into pan. Dot with the preserves and cover with the remaining batter.
  • Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
  • Combine coconut, brown sugar, cinnamon and margarine; mix well.
  • Spread onto the cake and broil 3-5 minutes or until golden brown.

APRICOT CRUMBLE CAKE



Apricot Crumble Cake image

Yummy moist cake, with apricots and crumble!

Provided by Darcy Jackson

Categories     Desserts     Cakes

Time 1h

Yield 12

Number Of Ingredients 11

¾ cup white sugar
½ cup unsalted butter, softened
2 large eggs
2 ½ cups self-rising flour
1 ¼ cups milk
1 teaspoon white vinegar
1 teaspoon vanilla extract
6 apricots fresh apricots, pitted and halved, or more to taste
1 cup all-purpose flour
¾ cup superfine (castor) sugar
½ cup salted butter, softened, cut into cubes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch rectangular baking dish and line with parchment paper.
  • Beat white sugar, butter, and eggs together in a bowl with an electric mixer. Add self-rising flour, milk, vinegar, and vanilla extract and stir with spoon. Pour into the prepared dish. Cover with apricots, pitted-sides down.
  • Place all-purpose flour, superfine sugar, and cubed butter into a bowl. Rub butter into flour and sugar with your fingertips until crumbles form. Sprinkle topping evenly over the apricots.
  • Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 396.6 calories, Carbohydrate 55.5 g, Cholesterol 73.7 mg, Fat 17.1 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 408.9 mg, Sugar 28 g

BLUEBERRY CRUMBLE CAKE



Blueberry Crumble Cake image

Make and share this Blueberry Crumble Cake recipe from Food.com.

Provided by DJ Sliver

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup granulated sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries (or Frozen)
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or 1/4 cup margarine, Softened

Steps:

  • Preheat Oven to 375 degrees F.
  • Grease one 8x8 square cake pan.
  • Cream together 3/4 cup sugar, shortening and egg.
  • In a separate bowl, mix 2 cups flour, baking powder and salt. Stir it into the sugar mixture with the milk. Stir in the blueberries, then pour it all into the pan.
  • For the topping : Combine the sugar, flour, cinnamon and butter (or margarine). Sprinkle it over the cake batter.
  • Bake for 25-30 minutes.

Nutrition Facts : Calories 803.2, Fat 27.6, SaturatedFat 11.7, Cholesterol 87.7, Sodium 588.6, Carbohydrate 130.9, Fiber 3.9, Sugar 70, Protein 10.8

APRICOT-BLUEBERRY COBBLER



Apricot-Blueberry Cobbler image

You can bake and serve this homey dessert just as your grandmother would have-in a cast-iron skillet-or make it in a two-quart baking dish. It's filled with two of summer's shining stars-fresh apricots and fresh blueberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 10

1 tablespoon cornstarch
1/2 cup plus 2 tablespoons granulated sugar, divided
12 apricots, cut into 1/2-inch wedges
1 1/4 cups blueberries
1 1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 stick cold unsalted butter, cut into small pieces
3/4 cup cold heavy cream, plus more for brushing
Sanding sugar (optional)

Steps:

  • Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, whisk together cornstarch and 1/2 cup granulated sugar. Stir in apricots and blueberries. Spread mixture into a 10-inch cast-iron skillet.
  • In a food processor, pulse remaining 2 tablespoons granulated sugar, flour, baking powder, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add heavy cream and pulse 2 or 3 times until combined.
  • Spoon batter in 8 mounds on fruit mixture. Press lightly on tops to flatten, brush with heavy cream, and sprinkle with sanding sugar if desired.
  • Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until biscuits are golden and juices bubble in center, 45 minutes to an hour. Transfer to a wire rack and let cool. Serve warm or at room temperature.

Nutrition Facts : Calories 372 g, Fat 20 g, Fiber 3 g, Protein 4 g, SaturatedFat 12 g

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