APRICOT CRUMBCAKE
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.
APRICOT & ALMOND CRUMBLE
A fresh spin on the traditional pudding, this nutty, fruity crumble is great for a dinner party or Sunday lunch
Provided by Sarah Cook
Categories Dessert
Time 1h5m
Number Of Ingredients 9
Steps:
- Mix the apricots and compote together in a big baking dish or 6-8 individual dishes. Mix the flour, nuts and cinnamon, then rub in the butter to form crumbs. Stir in the sugars, then sprinkle over the apricot mixture. You can now cover and leave this for up to 24 hrs.
- Heat oven to 180C/160C fan/gas 4 (or turn down the oven once the pie comes out). Bake for 40-45 mins until the crumble is crisp and golden, then serve with ice cream or crème fraîche.
Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 50 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
CHRISTMAS CAKE - AUSTRALIAN
An out of this world cake that is full of Glace Fruit and nuts from the Australian Womans Weekly Cookbook. Not Cheap! but for a once in a year or that special celebration it's not just wonderful - its simply stunning
Provided by JoyfulCook
Categories Dessert
Time 3h
Yield 15-20 Slices
Number Of Ingredients 13
Steps:
- Prepare all ingredients first. Chop pineapple, apricots and dates into pieces the same size as the Brazil nuts, leave nuts whole, combine fruit and nuts in a large bowl.
- Beat eggs in a bowl until thick and creamy, add sugar, essence, rum and softened butter, beat until well combined.
- Stir into fruit mixture and add sifted flours.
- Spread mixture evenly and firmly into a large loaf pan which has been greased and lined.
- Bake at 150°C for about 2 hours.
Nutrition Facts : Calories 377.7, Fat 20.9, SaturatedFat 6.1, Cholesterol 41, Sodium 99.4, Carbohydrate 45.3, Fiber 4, Sugar 35.2, Protein 6.2
APRICOT COCONUT CRUMBLE CAKE
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
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.
CINNAMON PICNIC CAKE
A perfect cake for picnics, this cuts well and may also be served warm with whipped cream. An Australian recipe posted for Zaar World Tour 2005
Provided by Fairy Nuff
Categories Dessert
Time 50m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C (350°F).
- Mix 1/4 cup sugar with the nuts and cinnamon and set aside.
- Cream the butter with the remaining sugar until light and fluffy.
- Add the eggs, vanilla and lemon juice. Beat well.
- Sift the flour, baking powder, baking soda and salt in a bowl.
- Add 1/4 of the flour mix and 1/4 of the sour cream to the butter mix, beating lightly. Continue adding in 1/4's until all ingredients are combined.
- Grease a 23cm square cake tin and line with paper. Pour batter into pan, sprinkle with the reserved cinnamon mixture.
- Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean.
- Let sit in pan for 10-15 minutes before turning out onto a cooling rack.
Nutrition Facts : Calories 320.3, Fat 16.4, SaturatedFat 8.5, Cholesterol 65.9, Sodium 236.2, Carbohydrate 39.6, Fiber 1.3, Sugar 21.3, Protein 4.9
APRICOT & BLUEBERRY CRUMBLE CAKE
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
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
MACADAMIA & APRICOT CRUMBLE CAKE (AUSTRALIAN)
Make and share this Macadamia & Apricot Crumble Cake (Australian) recipe from Food.com.
Provided by UmmBinat
Categories Dessert
Time 1h15m
Yield 10-12 slices, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 180oC.
- Grease a 23cm round springform cake tin or line with baking paper.
- Place the chopped macadamia nuts, flour, baking powder and ginger in a food processor and blend until macadamias are ground.
- In a separate large bowl, beat the butter and sugar until light and fluffy. Add the egg gradually, beating well with each addition.
- Lightly fold through half the macadamia flour mixture followed by the buttermilk.
- Fold through the remaining flour, then spoon into the prepared tin and smooth the top.
- Place apricots, skin side down, on the cake gently pressing into mixture.
- Using fingertips, combine the crumble ingredients and scatter over the apricots.
- Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean.
- Allow to cool in the tin for 10 minutes before lifting out onto a wire rack.
Nutrition Facts : Calories 431.7, Fat 26.4, SaturatedFat 8.8, Cholesterol 88.2, Sodium 59.9, Carbohydrate 45.7, Fiber 3, Sugar 26.5, Protein 6.4
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