SubscribeThis is one of my "travel" recipes which requires only the bare minimal kitchen essentials to make. The ingredients and equipments are standard in most kitchens so it is something I can easily bake in other people's homes for an impromptu dessert. This recipe is highly adaptable with the combination of fruits (fresh or dried), nuts, and spices. Just use whatever in season or available. I have made this using chopped apples/almonds/nutmeg though I think blueberries/hazelnut/lemon zest would be a fantastic combination as well. Or how about prunes/walnut/orange zest? I can imagine mango/coconut/macadamia/lime to be another winning flavour too. The possibilities are endless.
Apricot Pecan Crumb Cake
adapted from Flo Braker's Baking For All Occasions
serves 18
Ingredients
- 300g (2 1/3 cup) all-purpose flour
- 150g (3/4 cup) granulated sugar
- 1/2 tsp salt
- 1/2 tsp + 1 tsp cinnamon
- 200g (1 cup packed) light brown sugar
- 180mL (3/4 cup) grapeseed oil or other flavourless oil
- 115g (1 cup) chopped pecan (or any nuts)
- 1 tsp baking powder
- 1 tsp baking soda
- 250mL (1 cup) buttermilk
- 1 large egg
- 1 cup dried apricot, chopped (any chopped fresh or dried fruit would do really. Apples, pears, berries, raisins, cranberries. Just use what's available or seasonal)
Method
- Preheat oven to 350F. Grease or line a 9x13 pan with parchment paper.
- In a large mixing bowl, stir together flour, granulated sugar, salt, 1/2 tsp of cinnamon, and brown sugar. Work in the oil until mixture is crumbly.
- To make the crumble topping, take 3/4 cup of the flour mixture into a small mixing bowl. Stir in remaining 1 tsp cinnamon and chopped nuts. Set aside.
- To make the cake batter, stir in baking soda and baking powder into the flour mixture. Beat in buttermilk and egg until batter is smooth. Fold in dried apricot.
- Pour cake batter into prepared baking pan. Top with crumble topping and gently press to even thickness.
- Bake for 35 minutes or until toothpick comes out clean. Cool for 10-15 minutes before cutting.
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